Steps

1. Bake 60g bacon until crispy. Drain excess oil on paper towels.
   🕒 01:06
2. Cut 1 potato into bite-sized pieces.
   🕒 01:21
3. Cut 3-4 leeks into two portions: one for the soup, and one for deep-frying. Shred the deep-frying portion thinly like julienne. Check the core and green parts for any grit and include them in the soup portion.
   🕒 02:17
4. Lightly coat the julienned leeks for deep-frying with all-purpose flour (to taste), shaking off any excess.
   🕒 03:58
5. In a pot, combine 80cc vegetable broth (or water) and the cut potato. Simmer until the potato breaks down. Add salt sparingly, considering it will reduce.
   🕒 01:41
6. 5 minutes after starting to simmer the potato, add 120g pasta to the pot and cook for another 7 minutes.
   🕒 03:36
7. Heat vegetable oil (to taste) to 180°C (350°F). Lightly deep-fry the flour-dusted leeks until they are a light golden brown and crispy. (This is the key!) They will become even crispier after frying, so remove them slightly before they reach that point.
   🕒 04:24
8. 7 minutes after adding the pasta, add the reserved leeks for the soup to the pot and simmer together.
   🕒 04:52
9. If the liquid is insufficient, add water as needed. Once the potatoes are mostly broken down, taste and adjust seasoning. Add olive oil (to taste) and Parmesan cheese (to taste).
   🕒 06:21
10. You can add butter (to taste) to the reduced pasta sauce. Adjust the liquid to achieve a slightly thickened consistency.
    🕒 07:40
11. Plate the pasta, then generously top with the drained, crispy bacon and the deep-fried leeks. Serve.
    🕒 07:47