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Set the water on to boil for the orzo. Salt the water well and cook 400g orzo until al dente. Drain and reserve a little of the cooking water.
For the sauce, set a large frying pan over a medium heat with 50g butter and a little olive oil. When the butter has melted, add 2 finely chopped leeks and a good pinch of salt. Stir and pop the lid on. Leave to cook for about 10 minutes, stirring occasionally, until well softened. Add 1 finely sliced garlic clove and leave to cook for a minute.
Add 4 tsp ’nduja and cook for another 2-3 minutes, stirring to break it up. Then add the juice of 2 lemons and plenty of black pepper.
Turn the heat down under the sauce. Add the orzo and pasta water and stir well. Then turn the heat off and add 2 tbsp crème fraîche. Stir and pour the orzo onto a warmed serving dish or straight into pasta bowls. Top with plenty of Parmesan.