Sweet Leek Carbonara

50 mins
Serves 1
facebook.com

Directions

  1. 1Strip the leeks down the middle and wash them.
  2. 2Strip the leeks down the middle and wash them.
  3. 3Strip the leeks down the middle and wash them.
  4. 4Finely slice the white part of the leeks.
  5. 5Finely slice the white part of the leeks.
  6. 6Finely slice the white part of the leeks.
  7. 7Heat a pan on medium heat, add olive oil, butter, thyme, and finely sliced garlic.
  8. 8Heat a pan on medium heat, add olive oil, butter, thyme, and finely sliced garlic.
  9. 9Heat a pan on medium heat, add olive oil, butter, thyme, and finely sliced garlic.
  10. 10Add the leeks and season with salt.
  11. 11Add the leeks and season with salt.
  12. 12Add the leeks and season with salt.
  13. 13Stir the leeks, then add 400ml of water to stop frying.
  14. 14Stir the leeks, then add 400ml of water to stop frying.
  15. 15Stir the leeks, then add 400ml of water to stop frying.
  16. 16Turn the heat down to low, cover with a lid, and let it gently tick over for 40 minutes until silky and soft.
  17. 17Turn the heat down to low, cover with a lid, and let it gently tick over for 40 minutes until silky and soft.
  18. 18Turn the heat down to low, cover with a lid, and let it gently tick over for 40 minutes until silky and soft.
  19. 19Salt water and cook spaghetti according to package instructions (about 10 minutes).
  20. 20Salt water and cook spaghetti according to package instructions (about 10 minutes).
  21. 21Salt water and cook spaghetti according to package instructions (about 10 minutes).
  22. 22Beat the whole egg.
  23. 23Beat the whole egg.
  24. 24Beat the whole egg.
  25. 25Grate 50 grams of Parmesan cheese into the beaten egg and mix.
  26. 26Grate 50 grams of Parmesan cheese into the beaten egg and mix.
  27. 27Grate 50 grams of Parmesan cheese into the beaten egg and mix.
  28. 28Steal some starchy pasta cooking water and add a little bit to the Parmesan and egg mixture to loosen it up.
  29. 29Steal some starchy pasta cooking water and add a little bit to the Parmesan and egg mixture to loosen it up.
  30. 30Steal some starchy pasta cooking water and add a little bit to the Parmesan and egg mixture to loosen it up.
  31. 31Drain the pasta and add it to the leeks in the pan.
  32. 32Drain the pasta and add it to the leeks in the pan.
  33. 33Drain the pasta and add it to the leeks in the pan.
  34. 34Toss the pasta and leeks together and let the heat calm down a little bit.
  35. 35Toss the pasta and leeks together and let the heat calm down a little bit.
  36. 36Toss the pasta and leeks together and let the heat calm down a little bit.
  37. 37Once the pan has cooled down a little, add the Parmesan and egg mixture.
  38. 38Once the pan has cooled down a little, add the Parmesan and egg mixture.
  39. 39Once the pan has cooled down a little, add the Parmesan and egg mixture.
  40. 40Move really fast, agitating the pasta to create a creamy sauce.
  41. 41Move really fast, agitating the pasta to create a creamy sauce.
  42. 42Move really fast, agitating the pasta to create a creamy sauce.
  43. 43Plate the carbonara, generously hit it with black pepper, a little Parmesan, and a kiss of extra virgin olive oil.
  44. 44Plate the carbonara, generously hit it with black pepper, a little Parmesan, and a kiss of extra virgin olive oil.
  45. 45Plate the carbonara, generously hit it with black pepper, a little Parmesan, and a kiss of extra virgin olive oil.

Ingredients

  • 2 leeks
  • 2 leeks
  • 2 leeks
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 knob butter
  • 1 knob butter
  • 1 knob butter
  • 4 sprigs thyme
  • 4 sprigs thyme
  • 4 sprigs thyme
  • 4 cloves garlic, finely sliced
  • 4 cloves garlic, finely sliced
  • 4 cloves garlic, finely sliced
  • salt
  • salt
  • salt
  • 400 ml water
  • 400 ml water
  • 400 ml water
  • 1 bunch spaghetti
  • 1 bunch spaghetti
  • 1 bunch spaghetti
  • 1 egg
  • 1 egg
  • 1 egg
  • 50 grams Parmesan cheese, grated
  • 50 grams Parmesan cheese, grated
  • 50 grams Parmesan cheese, grated
  • black pepper
  • black pepper
  • black pepper
  • extra virgin olive oil
  • extra virgin olive oil
  • 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.
Sweet Leek Carbonara | Clip Recipe