Sweet leek carbonara

Updated at: Thu, 17 Aug 2023 13:57:34 GMT

Step 1

Trim, wash and finely slice the leeks.

Step 2

Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil.

Step 3

Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally.

Step 4

Season with sea salt and black pepper.

Step 5

When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

Step 6

Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan's too hot, it'll scramble: get it right and it'll be smooth, silky and deliciously elegant).

Step 7

Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat).

Step 8

Season to absolute perfection, going a little OTT on the pepper.

Step 9

Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese.

Step 10

Fantastic served with a glass of cold Italian white wine.

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