A delicious twist on the typical pasta carbonara, adding leeks ensures it is packed full of flavour.
Ingredients
Serves 2
2 Eggs
70g of grated Parmesan
Black Pepper
Fresh rosemary
1 leek
100g pancetta
150g spaghetti
Method
- Cook the spaghetti as required in salted water
- Fry the pancetta and fresh rosemary on a medium heat for 3-5 minutes until crispy
- Add in the sliced leeks and cook these for a few minutes until soft
- For the carbonara sauce, combine the eggs, Parmesan, black pepper and mix
- Add the drained spaghetti to the pancetta and leeks and mix to coat the pasta with the juices
- Turn off the heat, add the carbonara sauce and mix. It is important to remove from the heat to prevent the eggs from scrambling. The heat of the pasta will cook the eggs sufficiently once combined creating a creamy sauce.
- Serve with shaved Parmesan and garlic bread
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