Directions
- 1Strip the leeks down the middle and wash them.
- 2Finely slice the white part of the leeks.
- 3Heat a pan on medium heat, add olive oil, butter, thyme, and finely sliced garlic.
- 4Add the leeks and season with salt.
- 5Stir the leeks, then add 400ml of water to stop frying.
- 6Turn the heat down to low, cover with a lid, and let it gently tick over for 40 minutes until silky and soft.
- 7Salt water and cook spaghetti according to package instructions (about 10 minutes).
- 8Beat the whole egg.
- 9Grate 50 grams of Parmesan cheese into the beaten egg and mix.
- 10Steal some starchy pasta cooking water and add a little bit to the Parmesan and egg mixture to loosen it up.
- 11Drain the pasta and add it to the leeks in the pan.
- 12Toss the pasta and leeks together and let the heat calm down a little bit.
- 13Once the pan has cooled down a little, add the Parmesan and egg mixture.
- 14Move really fast, agitating the pasta to create a creamy sauce.
- 15Plate the carbonara, generously hit it with black pepper, a little Parmesan, and a kiss of extra virgin olive oil.
Ingredients
- 2 leeks
- 1 tablespoon olive oil
- 1 knob butter
- 4 sprigs thyme
- 4 cloves garlic, finely sliced
- salt
- 400 ml water
- 1 bunch spaghetti
- 1 egg
- 50 grams Parmesan cheese, grated
- black pepper
- extra virgin olive oil
Equipment
panlid
Tips
- Use the white part of the leeks for a whiter sauce and deeper sweet flavor.
- Finely slice leeks for a delicate texture that wraps around spaghetti.
- Cook leeks slowly with water to achieve incredible sweetness and depth of flavor without color.
- Use whole eggs to avoid waste, even though traditional carbonara uses only yolks.
- Add a little starchy pasta cooking water to the egg and Parmesan mixture to loosen it and create a silky sauce.
- Let the pan cool down slightly before adding the egg and Parmesan mixture to prevent scrambling.
- Agitate the pasta quickly after adding the egg and Parmesan to create a creamy sauce.
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