Carbonara with Leek

Name: Carbonara with Leek
Yield: 2 people
Cuisine: British
Ingredients: 2 egg; 3 tablespoons srated Parmigiano; black pepper; 1/2 leek; 1 teaspoon olive oil; 2 tablespoon water; Bacon (optional); 180 g spaghetti; 20 g salt; 2 L water

Hurry @hurry

Bristol, England, United Kingdom

A recipe for carbonara using sweet leeks instead of onions. Its gentle sweetness matches the sweetness of the eggs.

Hurry @hurry

Bristol, England, United Kingdom

A recipe for carbonara using sweet leeks instead of onions. Its gentle sweetness matches the sweetness of the eggs.

Saved

Ingredients

2 people

2egg
3 tablespoonssrated Parmigiano
black pepper
For garnish
1/2leek
1 teaspoonolive oil
2 tablespoonwater
Bacon (optional)
For Spaghetti
180 gspaghetti
20 gsalt
2 Lwater

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Steps

1

Cut the Leek into bite-sized pieces and steam in a covered pan with the oil and water.
If you want to add bacon, add it at this time.
When the leeks are cooked, remove the lid and let them dry out. Turn off the heat.
2

Mix the eggs and cheese together well.
3

When the spaghetti is cooked, drain it and put it in a frying pan.
Then add the egg mixture and mix well.
Never turn on the heat at this point.
This is because if the eggs are heated to 80°C they will not become creamy.
4

Put them on a plate, sprinkle with black pepper and serve hot!