Pasta is a go-to midweek dish for households up and down the country, and it’s certainly a delicious choice. When it comes to pasta sauces, there are plenty of options to pick from, and now Georgie Mullen, who posts on Instagram as @georgieeats, has shared a delicious recipe for a veggie carbonara.
To make this delicious dish, Georgie suggests adding leeks to the sauce, something that has left her followers delighted, with one commenting: “The humble leek does it again. Delicious recipe.” While another wrote: “Ohhh, this sounds heavenly.” And a third added: “Every recipe that comes out of your kitchen looks incredible!! Xx”
Ingredients (Serves two)
- Four large leeks
- 400g spaghetti
- Two eggs and their yolks
- 100g parmesan, grated with the star side of a cheese grater
- Olive oil
- Two garlic cloves, very finely minced
- Salt and freshly ground black pepper
- Extra parmesan to serve
Method
Start by preheating to oven to 200°c (fan assisted)/42°f/gas 7.
Trim the top from the leeks at the point they start to flare and place them on a baking tray. Roast for 35-45 minutes or until fully charred on the outside. Allow time to cool for a few minutes, then slice in half lengthways, scoop out the soft flesh inside and slice into long strips.
Then, bring a large pan of salted water to boil. Once boiling, add the spaghetti and cook according to the packet’s instructions, until al dente.
While the pasta cooks, whisk the eggs together in a bowl. Then add in the parmesan, a good helping of black pepper and a pinch of salt, mix well to combine.
When the pasta is close to al dente, heat some olive oil in a large frying pan over a low-medium heat. Once hot, add the garlic and fry until lightly golden, then transfer the spaghetti into the pan with the garlic, keeping aside the pasta water.
Add the strips of leek and toss both in the garlicky olive oil, then remove from the heat. Pour a ladleful of the pasta cooking water and egg-parmesan mixture over the pasta, and stir quickly to bring it all together.
Keep stirring, adding extra pasta water, if needed, until the sauce becomes silky and glossy. Season with salt and pepper to taste. Divide the pasta into two bowls, and add extra parmesan if needed.
