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Spaghetti carbonara
Spaghetti carbonara
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Elevate creamy carbonara with fresh broad beans and flavorful leeks.
Ingredients:
  • 235g (1 1/2 cups) frozen broad beans
  • 400g dried spaghetti
  • 18.20 gm olive oil
  • 200g rindless bacon or pancetta, coarsely chopped
  • 1 leek, trimmed, thickly sliced
  • 2 garlic cloves, finely chopped
  • 3 eggs
  • 3 egg yolks
  • 70g (1 cup) finely grated parmesan
  • 60ml (1/4 cup) thickened cream
  • 62.50 ml chopped fresh continental parsley
  • Shaved parmesan, to serve
Instructions:
  • Place broad beans in a large heatproof bowl and cover with boiling water. Allow to sit for 5 minutes to thaw. Rinse under cold running water, drain, and peel off the skins.
  • Boil the pasta in a generously salted large saucepan until it's just tender. Drain the pasta and put it back into the pan.
  • Heat oil in a frying pan over medium heat. Cook bacon or pancetta until crisp, stirring occasionally, around 5 minutes. Add leek and garlic, cook for 1 minute until the leek is soft.
  • Mix together eggs, egg yolks, parmesan cheese, and cream in a bowl. Add a pinch of pepper to season.
  • Combine broad beans, bacon mixture, egg mixture, and parsley with the pasta. Mix well. Season with salt and pepper. Serve on plates and garnish with shaved parmesan.

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