Leek and bacon carbonara recipe

Name: Leek and bacon carbonara
Yield: Serves 4
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

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

Healthy

Shop your ingredients

Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Woodside Farms Smoked Back Bacon 300G
Aldi Price Match
125g cooking bacon, finely diced
£1.25
£4.17/kg
Tesco Sweetheart Cabbage Each
Aldi Price Match
½ sweetheart cabbage, outer leaves and tough core removed, halved lengthways and finely sliced
£0.75
£0.75/each
Tesco Leeks 500G
Aldi Price Match
350g frozen leeks
£1.37
£2.74/kg
Hearty Food Co. Spaghetti Pasta 500G
Aldi Price Match
350g spaghetti
£0.28
£0.56/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco British Barn Eggs 10 Pack
3 eggs
£1.70
£0.17/each
Tesco Grated Pecorino Cheese 50G
50g pack grated pecorino
£1.45
£29.00/kg

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.