I like those fettuccine nests you can find in some stores, particularly import shops, because the noodles are a bit wider and are of the egg variety rather than the boxed macaroni type made with water instead of egg. Pastene makes them and there are several other Italian brands which I don't remember but they're easy to find. Don't overcook this stuff because it's not as forgiving as boxed pasta if you do, so you have to be careful about that. They make this dish quite good because of their creamier texture and al dente crunch. I could have used pancetta in this recipe but I wanted the smoky flavor of bacon because it works really well with the leeks.

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