Spaghetti Carbonara with Leeks

When it comes to classic Italian cuisine, Spaghetti Carbonara holds a special place in the hearts of many. This iconic dish, known for its rich and creamy texture, combines the flavours of eggs, cheese, pancetta, and pepper to create a comforting and indulgent meal. However, for those looking to add a touch of elegance and a hint of sophistication to their plate, presenting Spaghetti Carbonara on a bed of steamed leeks with a shaving of parmesan can elevate this beloved dish to new culinary heights.

The Traditional Carbonara

The traditional Spaghetti Carbonara is a testament to the beauty of simplicity. Originating from Rome, this dish typically features al dente spaghetti coated in a velvety sauce made from beaten eggs and finely grated Pecorino Romano. The addition of crispy pancetta or guanciale provides a delightful contrast in texture, while freshly ground black pepper adds a subtle kick.

The Leek Enhancement

In this modern reinterpretation, steamed leeks serve as a delicate and flavourful foundation for the carbonara. Leeks, often overshadowed by their allium cousins like onions and garlic, bring a mild sweetness and a tender bite that complement the richness of the carbonara. When steamed, they become tender and slightly translucent, making them the perfect bed for the pasta.

To prepare the leeks, start by thoroughly cleaning them to remove any grit. Slice them into thin rounds and steam until they reach a tender, melt-in-your-mouth consistency. The natural sweetness of the leeks balances the savoury notes of the carbonara, creating a lovely blend of flavours.

Assembly and Presentation

Once the leeks are steamed and the carbonara is prepared, it’s time to assemble the dish. Begin by arranging a generous layer of steamed leeks on each plate. Then, elegantly twirl the spaghetti carbonara on top, ensuring an even distribution of the sauce and pancetta. For the final touch, shave a generous amount of parmesan over the dish. The parmesan not only adds a nutty, salty flavour but also enhances the visual appeal with its delicate, lacy texture.

The Perfect Pairing

Serving Spaghetti Carbonara on a bed of steamed leeks with a shaving of parmesan offers a delightful twist on a classic favourite. The mild, earthy flavour of the leeks provides a fresh contrast to the rich, creamy pasta, while the parmesan brings an extra layer of umami goodness. This dish is perfect for a special dinner or a refined lunch, impressing guests with both its taste and presentation.

Innovation in the kitchen often involves taking well-loved classics and reimagining them in new and exciting ways. Spaghetti Carbonara on a bed of steamed leeks with a shaving of parmesan is a prime example of how a few simple adjustments can transform a familiar dish into something extraordinary. Whether you’re a seasoned cook or a culinary novice, this recipe offers an approachable yet sophisticated option that is sure to delight your taste buds and elevate your dining experience. So next time you crave the comfort of carbonara, consider giving this elegant twist a try. Your palate will thank you.

Spaghetti Carbonara with Leeks

Enjoy your elevated Spaghetti Carbonara on a bed of steamed leeks with a shaving of parmesan, accompanied by a delightful glass of wine for a truly sophisticated dining experience.

4.72 from 67 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Bacon, Eggs, Pancetta, Parmesan, Pecorino, Spaghetti, Spaghetti Carbonara

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 People

Calories: 701kcal

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Ingredients

 

Carbonara Ingredients:

• 400 g spaghetti
• 150 g pancetta or guanciale, diced
• 2 large eggs free range
• 50 g Pecorino Romano finely grated
• 50 g Parmesan finely grated
• freshly ground black pepper
• salt
• Parmesan for shaving on top

Steamed Leeks Ingredients:

• 3 large leeks cleaned and thinly sliced
• salt to taste

Get ingredients with

Instructions

• Clean the leeks thoroughly to remove any dirt or grit. Slice them into thin rounds.
  3 large leeks
• In a steamer, cook the leeks over boiling water for about 10-12 minutes, or until they are tender and slightly translucent. Season with a pinch of salt. Keep warm.
  salt
• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
  400 g spaghetti, salt
• Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
• While the pasta is cooking, heat a large frying pan over medium heat. Add the diced pancetta or guanciale and cook until it is crispy and browned, about 5-7 minutes. Remove from heat and set aside.
  150 g pancetta
• In a bowl, whisk together the eggs, Pecorino Romano, and Parmesan. Add a generous amount of freshly ground black pepper.
  2 large eggs, 50 g Pecorino Romano, 50 g Parmesan, freshly ground black pepper
• Return the frying pan with the pancetta to low heat. Add the drained spaghetti to the pan and toss to combine.
• Remove the pan from heat and quickly pour the egg and cheese mixture over the spaghetti, tossing vigorously to combine. The residual heat from the pasta will cook the eggs, forming a creamy sauce. Add a splash of the reserved pasta water if the mixture seems too thick.
• On each serving plate, arrange a generous layer of steamed leeks.
• Top the leeks with a portion of the spaghetti carbonara, ensuring an even distribution of pancetta and sauce.
• Finish with a shaving of fresh Parmesan on top of each plate for garnish.
  Parmesan
• Serve immediately, while the pasta is still warm and the flavours are at their best.

Notes

To complement the rich and creamy Spaghetti Carbonara, I recommend a crisp and refreshing white wine. A good choice would be a **Pinot Grigio** or a **Soave**. These wines have a light, zesty character that cuts through the richness of the dish, balancing the flavours beautifully. If you prefer red wine, a light-bodied **Chianti** would also pair well, offering bright acidity and subtle fruit notes that enhance the meal.

Nutrition

Calories: 701kcal | Carbohydrates: 86g | Protein: 30g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 653mg | Potassium: 474mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1411IU | Vitamin C: 8mg | Calcium: 357mg | Iron: 3mg