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Spaghetti Leek Carbonara

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Ingredients for 4 servings:

  • 500g spaghetti
  • 200 g bacon or breakfast bacon, cut into thin strips
  • 2 stalk(s) leeks
  • 2 garlic cloves
  • 2 tbsp butter
  • 3 eggs
  • 200 g sweet cream
  • pepper
  • 100 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fast

Cook spaghetti al dente according to the package instructions. Drain well. Finely dice the bacon. Trim and wash the leeks and cut them into thin rings. Peel and finely chop the garlic. Heat the butter in a saucepan and fry the bacon. Then add the leeks and garlic and sauté for a few minutes. Meanwhile, beat the eggs with the cream and season with pepper. Toss the hot pasta in the bacon and leek mixture and then fold in the egg and cream. Mix well until the egg and cream has set. Finally, stir in the grated Parmesan cheese or sprinkle it on the plate later (as desired).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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