Leek Carbonara
Pasta and Pizza • Italian
Description
Leek Carbonara
Ingredients
- Leek 2 pieces
- Garlic 4 cloves
- Thyme 4 sprigs
- Butter 0 oz
- Olive Oil 0 fl oz
- Spaghetti 10 oz
- Parmesan Cheese 0 oz
- Egg white 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean, wash, and finely chop the leek. Peel and finely chop the garlic and chop the thyme leaves, then place the garlic and thyme in a large skillet over medium heat along with the butter and 1 tablespoon of olive oil.
Step 2
Once the contents of the skillet start to sizzle, add the leek and 400 ml of water, then cover and simmer on low heat for 40 minutes or until the leek is sweet and tender, stirring occasionally. Season with sea salt and black pepper.
Step 3
When the leek is almost ready, cook the pasta in a large pot of boiling salted water according to the package instructions, then drain, reserving a full cup of the starchy cooking water.
Step 4
Add the pasta to the skillet with the leek, then remove from heat and wait for 2 minutes. Meanwhile, grate the cheese on a fine grater and whisk it with the egg.
Step 5
Mix the egg mixture with a small amount of the reserved cooking water, then pour it over the pasta, stirring vigorously (the egg will cook in the residual heat).
Step 6
Season to absolute perfection by lightly sprinkling with pepper. Adjust the consistency if necessary by adding a bit of the cooking water, and finish by sprinkling a small amount of cheese.
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