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Sweet leek carbonara

Sweet leek carbonara

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Sweet leek carbonara

Fresh thyme, garlic, cracked black pepper & Parmesan

Fresh thyme, garlic, cracked black pepper & Parmesan

Serves 4

Cooks In50 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 418 21%

  • Fat 14.4g 21%

  • Saturates 6g 30%

  • Sugars 4.4g 5%

  • Salt 0.8g 13%

  • Protein 17g 34%

  • Carbs 58.9g 23%

  • Fibre 2.3g -

Of an adult's reference intake


  • 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

Recipe From


By Jamie Oliver


  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. 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.
  2. 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. 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).
  3. 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). 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.
  4. Fantastic served with a glass of cold Italian white wine.


Often I triple the leek base and freeze it for quick cooking another day.

To make vegetarian: swap Parmesan for vegetarian hard cheese.

Watch the video: Gennaro Contaldos Authentic Italian Spaghetti Carbonara. Citalia (September 2022).


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