Carbonara with leek
4 servings
50 minutes
Leek carbonara is an exquisite Italian recipe that combines traditional notes of classic carbonara pasta with the gentle sweetness of leeks. The origins of carbonara trace back to Rome, where pasta with egg, cheese, and bacon became a symbol of cozy home dinners. In this version, leeks add softness and creamy depth to the dish, creating a harmony of flavors. A light garlic spiciness and fresh thyme complement the composition, while a delicate sauce made from parmesan and eggs coats the pasta in a velvety layer. This dish is perfect for a cozy dinner when you want to enjoy something both simple and refined. It reveals the flavor of classic carbonara in a new way, offering a tender, warming texture and rich aroma that pairs perfectly with a glass of white wine.
1
Clean, wash, and finely chop the leek. Peel and finely chop the garlic and mince the thyme leaves, then place the garlic and thyme in a large skillet over medium heat with butter and 1 tablespoon of olive oil.
- Leek: 2 pieces
- Garlic: 4 cloves
- Fresh thyme: 4 sprigs
- Butter: 15 g
- Olive oil: 30 ml
2
Once the contents of the pan start to sizzle, add the leek and 400 ml of water, then cover and simmer on low heat for 40 minutes or until the onion is sweet and soft, stirring occasionally. Season with sea salt and black pepper.
- Leek: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
When the leeks are almost ready, boil the pasta in a large pot of salted boiling water according to the package instructions, then drain the water, leaving a full cup of starchy cooking water.
- Spaghetti: 300 g
4
Place the pasta in a pan with leeks, then remove from heat and wait for 2 minutes. In the meantime, grate the cheese on a fine grater and whisk it with an egg.
- Spaghetti: 300 g
- Parmesan cheese: 50 g
- Chicken egg: 1 piece
5
Mix the egg mixture with a little of the leftover cooking water, then pour it over the pasta, stirring vigorously (the egg will cook in the residual heat).
- Parmesan cheese: 50 g
6
Season to absolute perfection by lightly sprinkling with pepper. If necessary, adjust the consistency by adding a bit of broth, and finally sprinkle with a small amount of cheese.
- Ground black pepper: to taste
- Parmesan cheese: 50 g