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

1. 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
   
   
2. Stir in a handful of peas towards the end
   
   
3. Add a knob of butter and the chopped parsley and season with salt and pepper
   
   
4. Whilst the leeks are cooking, get the spaghetti boiling in bubbling water
   
   
5. Once the pasta has cooked, mix it into the leek pan with a generous splash of the pasta water
   
   
6. Remove from the leek and pasta mixture from the heat, and after after a minute or two- stir in a handful of grated cheese
   
   
7. 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
   
   
8. Season with salt and pepper and serve!