A delicious twist on the typical pasta carbonara, adding roasted garlic and leeks ensures it is packed full of flavour. By roasting the garlic bulb it becomes sweeter and milder complimenting the saltiness of the pancetta.
Ingredients
Serves 4
- 4 Eggs
- 120g of grated Parmesan
- Black Pepper
- 1 Garlic Bulb
- 2 Leeks
- Pancetta
- 300g Spaghetti
Method
- Drizzle a garlic bulb with olive oil and roast for 40 minutes until soft on gas mark 4 / 200 degrees
- Cook the spaghetti in salted water
- Fry the pancetta until crispy and then add the sliced leeks. Cook these for a few minutes until soft
- For the carbonara sauce, combine the eggs, roasted garlic, 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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