A veggie twist on the classic carbonara, using slowly cooked leeks and a handful of garden peas. Delicious with cracked black pepper and a sprig of parsley. Very easy to rustle this up in under half an hour.
Serves 2
Ingredients
- 2 leeks
- Handful of frozen peas
- 3 cloves of garlic, sliced
- 1 egg
- 150g dried spaghetti
- Olive oil
- Knob of butter
- Handful of parmesan (or cheddar if you want it to be veggie)
- Fresh parsley
Method
- Wash and finely slice the leeks and garlic and cook in a generous glug of olive oil on a low heat in a saucepan for around 10-15 minutes until softened
- Stir in a handful of peas towards the end
- Add a knob of butter and the chopped parsley and season with salt and pepper
- Whilst the leeks are cooking, get the spaghetti boiling in bubbling water
- Once the pasta has cooked, mix it into the leek pan with a generous splash of the pasta water
- Remove from the leek and pasta mixture from the heat, and after after a minute or two- stir in a handful of grated cheese
- Lastly, pour the egg over the pasta mix- stirring vigorously so that it doesn't scramble. The egg will cook in the heat of the pasta after a minute or two
- Season with salt and pepper and serve!
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