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Leek, thyme and pancetta carbonara recipe

Leek, thyme and pancetta carbonara

We've stirred sweet spring leeks into a classic carbonara for a fresh, fragrant twist on a classic. It's silky, comforting and on the table in 25 minutes – the perfect dinner for two.

See method
  • Serves 2
  • Takes 25 mins
  • 729 calories / serving

    Ingredients

    • 1 tbsp olive oil
    • 65g diced unsmoked pancetta
    • 3 leeks, trimmed and cut into 1cm crescents
    • 2 garlic cloves, chopped
    • 3g fresh thyme, leaves picked
    • 1 egg, plus 1 yolk, beaten
    • 60g Parmesan, grated
    • 150g linguine

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    Each serving contains

    Energy
    3050kJ 729.0kcal
    36%
    Fat
    30g
    high43%
    Saturates
    11g
    high53%
    Salt
    1.4g
    low24%
    Sugars
    14g
    low15%

    of the Reference intake

    Carbohydrate 71.5gProtein 36.3gFibre 13.1g

    Method

    1. Heat the oil in a frying pan over a medium heat. Add the pancetta and fry for 3-4 mins until lightly golden and it has released some oil. Add the leeks, garlic and thyme. Cook for 10-12 mins until the leeks have softened and are just starting to colour; remove from the heat.
    2. Meanwhile, mix the beaten egg and yolk with most of the cheese and a generous grind of pepper. Cook the linguine to pack instructions. Drain, reserving a mugful of the water.
    3. Add the drained pasta to the pancetta with 50ml reserved pasta water and the egg mixture. Working quickly, mix everything together vigorously, adding more pasta water if needed to loosen to a creamy sauce.
    4. Divide the pasta between bowls, topping with the reserved cheese and a grind of black pepper.