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.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

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

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 with Leeks, 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 Spaghetti Carbonara with Leeks.

Nutrition