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Sweet leek carbonara


Sweet leek carbonara

Fresh thyme, garlic, cracked black pepper & Parmesan

Fresh thyme, garlic, cracked black pepper & Parmesan

Serves 4

Cooks In50 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 418 21%

  • Fat 14.4g 21%

  • Saturates 6g 30%

  • Sugars 4.4g 5%

  • Salt 0.8g 13%

  • Protein 17g 34%

  • Carbs 58.9g 23%

  • Fibre 2.3g -

Of an adult's reference intake

Ingredients

  • 2 large leeks
  • 4 cloves of garlic
  • 4 sprigs of fresh thyme
  • 1 knob of unsalted butter
  • olive oil
  • 300 g dried spaghetti
  • 50 g Parmesan or pecorino cheese , plus extra to serve
  • 1 large free-range egg

Recipe From

Veg

By Jamie Oliver

Method

  1. Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil. Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.
  2. When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan’s too hot, it’ll scramble; get it right and it’ll be smooth, silky and deliciously elegant).
  3. Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat). Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese.
  4. Fantastic served with a glass of cold Italian white wine.

Tips

Often I triple the leek base and freeze it for quick cooking another day.

To make vegetarian: swap Parmesan for vegetarian hard cheese.


Watch the video: Gennaro Contaldos Authentic Italian Spaghetti Carbonara. Citalia (October 2020).