Leek and bacon carbonara recipe
Created by The Tesco Recipes team
Try this super-tasty and healthy twist on the classic carbonara with this leek and bacon recipe. Quick and easy to make, it's sure to become a new family favourite!
See method- Serves 4
- Takes 25 mins
- 586 calories / serving
Ingredients
- 1 tbsp olive oil
- 125g cooking bacon, finely diced
- ½ sweetheart cabbage, outer leaves and tough core removed, halved lengthways and finely sliced
- 350g frozen leeks
- 350g spaghetti
- 2 garlic cloves, crushed
- 3 eggs
- 50g pack grated pecorino
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Shop ingredientsEach serving contains
- Energy
- 2465kJ 586.0kcal
- Fat
- 17g
- Saturates
- 6g
- Salt
- 1.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 74.2gProtein 28.9gFibre 9.1g
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Method
- Heat the oil in a frying pan over a high heat and fry the bacon for 3-4 mins until golden and crispy. Reduce the heat slightly and add the cabbage and leeks; cook for 6-8 mins until most of the liquid has evaporated.
- Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 125ml cooking water.
- Add the garlic to the bacon pan and cook for 2 mins more. Remove from the heat. Whisk the eggs and most of the pecorino in a jug. Add to the frying pan along with the pasta and reserved water, then stir well to coat. The egg mixture should emulsify into a smooth, creamy sauce after 30 secs. Divide between plates and top with the remaining pecorino and some black pepper to serve.
- Tip: Freeze any leftover bacon to add to the base of a stew or a Bolognese sauce.
- See more Pasta recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
