Traditional carbonara recipes don’t include cream, but we’ve used heavy cream for an extra dash of richness
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Easy |
| Calories | 819 |
| Fat | 41.1g |
| Saturates | 24g |
| Protein | 31.5g |
| Carbs | 89.1g |
| Sugars | 12.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRun 4 leeks under cold water to clean them then slice and set aside. Finely slice the garlic.
In a pan over a medium heat, melt the butter. Add the sliced leeks and garlic. Lower the heat and sweat for 10 minutes.
Meanwhile, combine the egg yolks in a bowl. Grate in 50g Parmigiano Reggiano to make a paste. Season with salt and pepper.
Heat the sunflower oil in a pot. While the oil is heating, wash, pat dry and finely chop the 2 remaining leeks. Fry until golden brown, approx. 6 minutes. Set aside.
Cook the pasta in boiling water for 8-10 minutes until al dente. Drain the pasta, reserving 4 tablespoons of pasta liquid.
Once the leeks in the pan are caramelised, reduce the heat to low and add the cooked pasta to the pan. Toss the pasta with the leeks until well combined. Pour the egg and cheese mixture over the pasta and quickly toss to coat the linguini evenly. Add a tablespoon of pasta water at a time to create a silky sauce. The residual heat from the pasta and skillet will cook the eggs, creating a creamy sauce. Add the heavy cream and let simmer for an additional 5 minutes.
When ready to serve, scatter over the crispy leeks and Parmigiano Reggiano.
