PASTA CARBONARA INGREDIENTS RECIPES

Name: Sweet leek carbonara
Total time: 50 min
Yield: 4
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 2 large leeks; 4 cloves of garlic; 4 sprigs of fresh thyme; 1 knob of unsalted butter; olive oil; 300 g dried spaghetti; 50 g Parmesan or pecorino cheese plus extra to serve; 1 large free-range egg

SWEET LEEK CARBONARA | JAMIE OLIVER PASTA RECIPES

Sweet leek carbonara | Jamie Oliver pasta recipes image

My veggie twist on a classic carbonara champions incredibly sweet leeks, thyme and plenty of cracked black pepper. It’s well worth slow-cooking the leeks here – leave them to gently tick away while you get on with other things.

Total Time 50 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 large leeks
4 cloves of garlic
4 sprigs of fresh thyme
1 knob of unsalted butter
olive oil
300 g dried spaghetti
50 g Parmesan or pecorino cheese plus extra to serve
1 large free-range egg

Steps:

1. Trim, wash and finely slice the leeks. 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.
2. 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. Season with sea salt and black pepper.
3. 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.
4. 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).
5. 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).
6. Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese. Fantastic served with a glass of cold Italian white wine.

Nutrition Facts : Calories 418 calories, FatContent 14.4 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 17 g protein, CarbohydrateContent 58.9 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0.8 g salt, FiberContent 2.3 g fibre

ITALIAN CARBONARA | JAMIE OLIVER PASTA & RISOTTO RECIPES

Italian carbonara | Jamie Oliver pasta & risotto recipes image

Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty.

Total Time 10 minutes

Yield 2

Number Of Ingredients 6

Ingredients

3 large free-range egg yolks
40 g Parmesan cheese plus extra to serve
1 x 150 g piece of higher-welfare pancetta
200 g dried spaghetti
1 clove of garlic
extra virgin olive oil

Steps:

1. Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
2. Cut any hard skin off the pancetta and set aside, then chop the meat.
3. Cook the spaghetti in a large pan of boiling salted water until al dente.
4. Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
5. Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
6. Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
7. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
8. Serve with a grating of Parmesan and an extra twist of pepper.

Nutrition Facts : Calories 860 calories, FatContent 47.5 g fat, SaturatedFatContent 16.5 g saturated fat, ProteinContent 37.8 g protein, CarbohydrateContent 74.8 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 3.3 g salt, FiberContent 3.1 g fibre

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My veggie twist on a classic carbonara champions incredibly sweet leeks, thyme and plenty of cracked black pepper. It’s well worth slow-cooking the leeks here – leave them to gently tick away while you get on with other things.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
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1. Trim, wash and finely slice the leeks. 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.
2. 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. Season with sea salt and black pepper.
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5. 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).
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Calories 633 calories per serving

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