Sweet Leek Carbonara Recipe
This sweet leek carbonara recipe is so easy to make you won’t believe how good it tastes. It’s creamy and rich, with a subtle sweetness from the leeks you can’t get from using any other vegetable.
This recipe is from Jamie Oliver, one of my favorite chefs. It’s a recipe that reminds me of my childhood. It also reminds me of the delicious taste of Haitian Bread Soup and how much I love the taste of sweet and earthy taste of leeks. I have to say that this is one of the best carbonara recipes I have ever had. It’s rich and creamy, with a subtle sweetness from the leeks you can’t get from using any other vegetable.
This Sweet Leek Carbonara is an excellent recipe for those who are just starting out cooking or for anyone who wants to try something new. It’s also a great recipe for those who are looking to replace their carbonara sauce with something healthier and more nutritious. I know that sometimes it can be hard to find healthy recipes that taste good, but this one definitely does.
Why use leeks more often in cooking?
Leeks are a member of the onion family and are an excellent source of vitamin K, which may reduce the risk of osteoporosis. They also contain antioxidants and anti-inflammatory compounds that can help reduce your risk of heart disease.
The taste of leeks is similar to garlic and onions but milder. Leeks can be used in various dishes, including soups, salads, stews, and stir-fry dishes. The most common method for cooking leeks is by slicing them lengthwise and then sautéing them in butter or olive oil with fresh herbs until tender. Leeks are available year-round in most areas, although their peak season runs from March through September.
Leeks are notorious for being dirty, like many onion family members. Cut off the roots and tops (darker green section) to remove dirt from leeks and then slice lengthwise through the middle to separate them into two halves. Rinse each half under running water, gently rubbing away any dirt with your fingers.
The ingredients for the Sweet Leek Carbonara recipe
- Leeks
- Cloves of garlic
- Sprigs of fresh thyme
- Unsalted butter
- Olive oil
- Dried spaghetti
- Parmesan or pecorino cheese
- Large egg
How to make the carbonara recipe
- First, you will wash the leeks very well and then cook them in a mixture of butter and oil. When sizzling, add water and continue to cook with spices until tender.
- Meanwhile, cook pasta according to package instructions; drain when finished cooking. Toss with the cooked leeks and cheese until thoroughly combined, adding more cheese if desired!
- The egg mixture comes last to create the creamy carbonara effect. Add salt and pepper to taste. And it is time to enjoy your favorite vegetarian dish with a tossed salad.
Tips and Notes
- For a completely vegan option, use tofu or cashews instead of eggs.
- You can also replace the pasta with gluten-free noodles for those who cannot eat wheat.
- You can make this recipe with bacon as well if you prefer. The recipe will be even more delicious with the addition of pancetta!
- Mushrooms or peas are a great addition to the dish; they work great as well.
- You can also add spinach with roasted garlic to create your own spin on carbonara.
- Always use fresh leeks instead of frozen ones. The preparation will take more time but it is worth the wait. Fresh leeks taste much better than frozen leeks.
- If you are not a fan of parmesan cheese, make this dish creamier with mozzarella cheese.
- Add red pepper flakes if you like your pasta to have a spicy kick.
Conclusion
We hope you like this sweet leek carbonara recipe as much as we do! It’s delicious and perfect for those nights when you want something comforting but don’t have much time. You can also use any other pasta—or even veggies—in place of the spaghetti if desired. Remember not to overcook them, so they don’t get soggy or mushy when mixed into the sauce. Leave us a comment below with your favorite variations on carbonara!
Sweet Leek Carbonara
Ingredients
- 2 large leeks
- 4 cloves of garlic
- 4 sprigs of fresh thyme
- 1 knob of unsalted butter
- olive oil
- 10 oz dried spaghetti
- 1 ¾ oz Parmesan or pecorino cheese plus extra to serve
- 1 large egg
Instructions
- 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 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 low heat for 40 minutes or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.
- 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 the 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).
- Loosen the egg mixture with a splash of the 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. Fantastic served with a glass of cold Italian white wine.
Notes
- For a completely vegan option, use tofu or cashews instead of eggs.
- You can also replace the pasta with gluten-free noodles for those who cannot eat wheat.
- You can make this recipe with bacon as well if you prefer. The recipe will be even more delicious with the addition of pancetta!
- Mushrooms or peas are a great addition to the dish; they also work great.
- You can add spinach with roasted garlic to create your own spin on carbonara.
- Always use fresh leeks instead of frozen ones. The preparation will take more time, but it is worth the wait. Fresh leeks taste much better than frozen leeks.
- If you are not a parmesan cheese fan, make this dish creamier with mozzarella cheese.
- Add red pepper flakes if you like your pasta to have a spicy kick.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
