Bring a medium pot filled halfway with water and a pinch of salt to a boil. Once boiling, add in the cauliflower. Cook the cauliflower until tender and easily pierced with a fork, about 7 minutes. Drain into a colander.

While cauliflower cooks, place a large nonstick skillet over medium heat and in the pancetta. Cook the pancetta for 5-7 minutes or until browned. Reserve 1 tablespoon with a slotted spoon and set the rest aside.

Place the large skillet back over medium heat and add in the shallots, garlic and red pepper flakes and cook for 2 minutes or until shallots are softened. If needed, add in a drizzle of olive oil to keep the vegetables from sticking to the pan.

Transfer both the drained cauliflower and cooked shallot mixture into a high speed blender along with the chicken broth, nutritional yeast, season with salt and pulse until creamy. Taste and adjust to your preference. Set aside.

Place the large skillet back over medium heat and add in the olive oil. Add in the leeks and sweet potato noodles, season with salt and pepper and then cover, letting cook for 7-10 minutes, uncovering to toss occasionally, until noodles are al dente.

When noodles and leeks are cooked, pour in the cauliflower sauce, toss to combine and let cook for about 1 minute to heat the sauce back up (if needed.) Plate the pasta into bowls and top with reserved pancetta and parsley, to garnish.