Latest recipes

Pasta carbonara with leeks recipe

Pasta carbonara with leeks recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta
  • Italian pasta
  • Carbonara

A fabulously quick egg and bacon pasta favourite with added vegetables to make it super healthy. It's surprising how little pancetta and Parmesan cheese you need to achieve a really deep, rich flavour.

4 people made this

IngredientsServes: 4

  • 2 leeks, trimmed and sliced
  • 85g smoked pancetta
  • 300g tagliatelle
  • 175g frozen petits pois
  • 4 eggs, lightly beaten
  • 3 tbsp half-fat crème fraîche
  • 50g Parmesan, freshly grated
  • 2 tbsp chopped fresh parsley

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Put a large pan of lightly salted water on to boil. Add the leeks and cook gently for 3 minutes until just tender. Remove the leeks to a plate using a draining spoon. Preheat the grill to medium.
  2. Place the pancetta on the rack of the grill pan and grill for 2 minutes until beginning to crisp. Remove and break into rough pieces.
  3. Bring the water back to the boil and if necessary, top up with a little more boiling water from the kettle. Drop the pasta into the water and cook for 6 minutes, or according to the pack instructions, until ‘al dente’. Add the peas to the water for the last 3 minutes of the and bring back to the boil. Stir occasionally to make sure that no pasta is sticking to the base of the pan.
  4. Lightly whisk the eggs with the crème fraîche and freshly ground black pepper to season. Drain the pasta and peas and immediately return them to the hot pan. Stir in the egg mixture, which will cook in the heat of the pasta. Then quickly add the pancetta, leeks and parsley and lightly toss everything together.
  5. Sprinkle over the Parmesan and season to taste with more pepper. Serve immediately.

Variation

Replace the pancetta with 85g smoked salmon or smoked lean ham, cut into strips. Neither needs cooking. Just toss into the cooked pasta at step 4.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This was a lovely variation on the traditional carbonara recipe. I probably cooked the eggs and créme fraiche a fraction too long at the end so the pasta was a little dry instead of creamy. It still tasted very good (I thought!) and I will definitely cook this again.-16 Jul 2017


Portobello and Leek Carbonara Pasta

Heat a large skillet oven medium heat and add bacon. Cook until fat is rendered and bacon is crispy, about 6-7 minutes. Remove with a slotted spoon and place on a paper towel to drain. Reduce heat to low.

Add in leeks with a pinch of salt, then toss mushrooms on top. Stir everything together to coat, then let cook until ingredients are softened, about 5 minutes. At this time, throw the pasta in the water to cook it is really important that the pasta is hot. While the pasta is cooking, mix eggs and cheese together in a large bowl. The mixture will be thick.

As soon as pasta is finished, reserve 1/2-3/4 cup of liquid, drain pasta and immediately throw pasta into the skillet. Toss with the leeks and mushrooms to coat, then remove from heat. With a large spoon in one hand, add the egg mixture right on top and immediately begin stirring the pasta together. I usually stir for a good minute or two. At this time if desired, add the pasta water to the skillet to make things a bit more creamy and saucy. Toss in bacon. Taste and season more if desired. Serve immediately with extra cheese!


Related Video

I made this in a Residence Inn. A couple nights earlier Iɽ paid $18 for Carbonara in a trendy Italian place and thought, "I can do that!" Fresh parm, garlic, green onions, quality bacon, and some quality pasta from a whole foods store and Iɽ at least equaled, possibly bettered, my bistro meal. Easy easy recipe. great taste.

This was delicious. I have made Carbonara sauce twice, the first time it turned into scrambled eggs and wasn't saucey at all. This time, with this recipe, it was amazing. a hit with the hubby and my young children. Only change I made was to add an extra egg. Thanks for the recipe

Iɽ make this again. The changes Iɽ make: doubling up the leeks & bacon.

Followed the recipe closely, though used bacon instead of pancetta. Not a lot of flavor, and I felt a waste of my orrechiette. Did put some roasted garlic in with the leeks and a pinch of red pepper as others suggested. Not terrible, but not noteworthy either.

Fabulous! Followed the recipe closely, but used double amount of pancetta and added young peas at the end. My husband said it was gourmet restaurant worthy and the best pasta dish heɽ ever had outside of one. Will definitely be making this again as a first course in Summer and entre in Fall. Delicious!

Delicious! Used fusilli (corkscrew pasta) which "grabbed" the sauce and cheese perfectly. Agreed with others that it needed black pepper and more bacon. I added garlic at end of sautéing leeks. Also added some half and half to egg and cheese mixture. Turned out great!

Possibly our most frequently used Epi-recipe. True to European style - simple and flavorful. I've made it dozens of times and it appeals to all ages!! The recipe is perfect as is..if you can find the orrechiette! I see how some reviewers found it "bland" - I think adding some more cracked pepper and omitting one egg, would help for 10 oz of pasta.

I made this with spaghetti and it was DELISH! I had spaghetti carbonara every day for 3 weeks while in Italy and this recipe comes closest to the best of the best.

Very good. Maybe add more bacon.

Great twist on a standard recipe, BUT they forgot one key ingredient--no Roman would ever make carbonara without loads of cracked pepper.

After trying a couple of recipes for carbonara sauce using leeks is the winner for me. I used egg yolks only with a touch of light cream and added about 1/4 c light cream to the leeks off heat before tossing in the pasta. My search for the perfect carbonara is over.

I halved everything, threw in some garlic with the leeks, sauteed some sliced mushrooms in some extra bacon fat I had (amazing), and threw them in at the end. I would have added frozen peas, but I was out :( Next time! It was soooo perfect!

This dish was extremely satisfying and full of flavor. I used farfalle and onions and it was very yummy. Definitely will make it again.http://homesandbabies.blogspot.com/2011/04/authentic-carbonara.html

This recipe is delicious! The flavor depends largely on using very high quality bacon, fresh eggs and real parmesan reggiano. I doubled the bacon,used sweet onion (didn't have any leeks), and added a couple cloves of crushed garlic. I also used whole wheat spaghetti instead of orichette (my husband prefers long noodles). Will definitely make again.

I made this on the fly one night at my brother's house. We had regular bacon, just plain white onion and linguine. and Kraft Parmesan cheese! I added a little whipping cream because it was in the fridge and it was a complete hit! I will make it again for sure.

This is a regular recipe in my repertoire especially for weeknight dinners. I generally have almost every ingredient on hand at all times except for leeks which makes it so handy in a pinch. It's easy to make and everyone loves it. I double up the leeks and bacon and I've tried medium shells and farfalle. Both work great.

This was quite nice. The leeks were a very welcome addition to carbonara. My bf grew up with americanized carbonara (a lot of cream), and was surprised by the mild taste, but liked it more as he kept eating. I do think next time I make it I will add a couple of cloves of garlic to the leeks, I definitely missed them (we're big garlic people). Next time I make it, I will also be sure to grate my own parmesan. With so few ingredients, each is very important to the taste, and I think a freshly grates cheese will be a big improvement.

Excellent meal that is quick to make. This meal enforces the culinary credo-use the freshest ingredients possible. I made this as prescribed except that I used a quality pancetta. I also used Regianno parm, fresh picked parsley and a pepper blend from Willians Sonoma. As for the carbonara, I whisked the sauce in a sauce pan on med heat with the boiling pasta water for a couple of minutes. Be careful though because you do not want to "cook" the sauce. This will be made again!!

This was spectacular! So easy and quick too. I did use 6 pieces of bacon, as much as 8 could work. I sauteed two very large minced garlic cloves with the leeks but other than that followed exactly. Had to stop myself from eating it all. :)

This was a great, easy recipe to make (I used small shells as a replacement). A couple of quick recommendations: 1) I only used about two and a half strips of bacon, and I think that was the perfect amount. 2) Don't cook the leeks until they are too tender. Leaving a bit of crunch to them really brings out their flavor. 3) Be careful putting the pasta water in the egg mixture. I added it too quickly and I think it cooked the mixture too fast.

This was so so so good. What a carbonara should turn out to be. I loved the red pepper and extra bacon. I tried peas but wouldn't add them again, they compete for taste with the leeks. I served over arugula tossed in olive oil, minced garlic and freshly ground salt and pepper. Delicious.

Like others have said, it was just ok. Not much flavor except for the bacon.

this was good, I couldn't find the orrechiette so I used medium shells. I added extra bacon and some peas. yum.

I like making this when I don't have tons of time but want something fresh and with lots of flavor! However, I think the amount of pasta can overwhelm the other flavors, so I double the bacon (two leeks are more than enough) and add some red pepper. Mmmm!


Pasta carbonara with leeks and sun-dried tomatoes

I’m keeping this post short today for two very legitimate reasons.

One, because it’s my daughter’s second birthday (cue the big emotional mom tears from yours truly) and I want to spend as much time with her as possible (a.k.a., help her eat some of her birthday cake).

And two, because this pasta carbonara with leeks and sun-dried tomatoes doesn’t need much explanation. You can see for yourself that it’s crazy delicious.

The first time I had pasta carbonara was just a few years ago, and it was a pasta game-changer. Because when you combine carbs with bacon (or more authentically, guanciale or pancetta), cheese, eggs and cream, magic in pasta form happens.

In this case, both for ease of ingredients and budget, I used thick-cut bacon instead of guanciale and left out the cream. The cheese had to stay, of course. And I added fresh parsley, sun-dried tomatoes and leeks (cooked in bacon fat, yaaassss) for extra flavor.

Pair this dish with a light salad, a glass of vino and a perfect spring day (which Minnesota is WINNING at lately). Repeat throughout the summer as needed.

Print


  • Author: Paula of bell'alimento
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1 x

Description

Leeks and fresh mushrooms have been added to this classic Spaghetti alla Carbonara dish, and it’s a twist that we’ll be twirling on our forks for dinners to come.

Recipe courtesy of Paula Jones of bell’alimento.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 5 slices pancetta or thick cut bacon – cubed
  • 1 leek – thinly sliced
  • 8 ounces fresh mushrooms – sliced
  • 2 whole eggs + 2 additional egg yolks – beaten
  • 1 cup grated Parmigiano Reggiano
  • kosher salt/fresh cracked black pepper
  • 1 pound spaghetti

Instructions

  1. Place a large pot of generously salted water onto boil. Once boiling, add spaghetti and cook until al dente. Reserve 1/2 cup of pasta water prior to draining.
  2. Into a large saute pan add oil and heat over medium heat. Add bacon and cook until crisp. Transfer bacon to a plate lined with a paper towel. Set aside.
  3. To pan add: leeks and mushrooms. Season with salt and pepper. Saute until mushrooms have softened. Remove pan from heat.
  4. Into a small bowl add eggs and cheese. Season with salt and pepper.
  5. Transfer spaghetti to saute pan. Toss to combine. Add egg mixture. Toss to combine. If mixture it too thick add some of the reserved pasta water.
  6. Garnish with additional black pepper and additional cheese if desired.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Spaghetti Carbonara Recipe Lidia Bastianich

My daughter tanya and i prepare some delicious spaghetti carbonara. Ladle 4 cups pasta water into the skillet with the bacon and onion bring to a rapid boil and quickly reduce the sauce.

Mencari barang atau produk bersama dengan harga murah tapi membawa kualitas yang baik adalah dambaan tiap tiap para konsumen. Suatu barang atau produk dikatakan tidak mahal bila harga lebih rendah berasal dari harga yang diakui berlaku di pasaran. Apabila Anda bakal melacak harga pasta yang murah dan terbaru, maka di website muraharga.com ini disajikan daftar atau list perbandingan harga berasal dari setiap marketplaces terpercaya di Indonesia. Mungkin saja website perbandingan harga ini amat berfungsi bagi Anda yang suka berbelanja secara online.

Berikut ini adalah daftar harga pasta murah teranyar yang ada di beragam marketplaces di Indonesia.

Mudah sekali sekarang untuk belanja barang bersama dengan harga murah terbaru untuk pasta. Khususnya bagi Anda yang akan belanja barang dengan harga yang lebih rendah namun mempunyai mutu yang bagus. Disamping Anda dapat menghemat uang, Anda juga bisa beroleh promo ataupun diskon yang tengah berlaku di tiap marketplaces bersama berkunjung ke toko tersebut. Sangat enteng bukan? Segeralah belanja pasta yang murah dan terbaru, sebelum akan Anda nantinya kehabisan stock nya.

Membeli barang atau product online wajib dipilih-pilih pernah harga sebelum akan Andа mendapatkannya. Harga аdаlаh ѕuаtu nilai ubah уаng sanggup disamakan bersama uang atau barang lаіn untuk kegunaan уаng diperoleh berasal dari ѕuаtu barang atau jasa bagi seseorang atau grup terhadap pas spesifik dan area tertentu. Istilah harga digunakan untuk menambahkan nilai finansial terhadap ѕuаtu product barang atau jasa. Bіаѕаnуа pemakaian kata harga berupa digit nominal besaran angka pada nilai tukar mata duit уаng tunjukkan tinggi rendahnya nilai ѕuаtu mutu barang atau jasa. Dalam pengetahuan ekonomi harga mampu dikaitkan bersama nilai menjual atau membeli ѕuаtu product barang atau jasa sekaligus ѕеbаgаі variabel уаng memilih komparasi produk atau barang sejenis.

Spaghetti Carbonara Recipe Spaghetti Carbonara Recipes Food

Spaghetti Carbonara Recipe Spaghetti Carbonara Recipes Food

While the sauce is reducing add the spaghetti to the boiling water.

Spaghetti carbonara recipe lidia bastianich. She says the dish originally comes from the apennine hills of central italy near rome and was a shepherd s favorite. Ladle 4 cups pasta water into the skillet with the bacon and onion bring to a rapid boil and quickly reduce the sauce. Lidia bastianich s spaghetti alla carbonara fox news magazine freshly ground black pepper extra virgin olive oil grana padano and 6 more lidia bastianich s baked stuffed shells today.

Lidia bastianch gives a nice history of carbonara in her book lidia s italy in america. Bacon eggs cheese and of course pasta. This recipe is definitely a crowd pleaser and it has some of the flavors loved most by americans.

Meanwhile whisk the egg yolks with 1 2 cup hot pasta water in a small bowl. Kosher salt 6 ounces bacon chopped extra virgin olive oil as needed 1 medium onion chopped about 1 cup 1 pound spaghetti 2 large egg yolks 1 bunch scallions trimmed and chopped about 1 cup 1 teaspoon freshly ground black pepper 1 cup freshly grated grana padano. Spaghetti alla carbonara spaghetti with bacon eggs and grated cheese adapted from lidia s mastering the art of italian cooking by lidia matticchio bastianich and tanya bastianich manuali which we reviewed in 2016.

Remove the rind if necessary from the bacon. Oct 3 2018 lidia bastianich s spaghetti alla carbonara with kosher salt bacon extra virgin olive oil onion spaghetti large egg yolks scallions freshly ground black pepper grana padano. Cut the bacon into 1 4 inch slices then cut the slices crosswise into 1 4 inch strips.

Bring 6 quarts of salted water to the boil in an 8 quart pot over high heat. Thanks to bastianich s technique of tempering the egg yolks with hot pasta this recipe is foolproof. Simple pastas spaghetti carbonara.

While the sauce is reducing add the spaghetti to the boiling water.

Pasta Making 101 With Chef Lidia Bastianich Lidias Italy Recipes Lidia S Recipes Homemade Pasta

Pasta Making 101 With Chef Lidia Bastianich Lidias Italy Recipes Lidia S Recipes Homemade Pasta

Make Spaghetti Carbonara For An Italian Easter Feast Today Youtube Perfect Pasta Spaghetti Carbonara Carbonara

Make Spaghetti Carbonara For An Italian Easter Feast Today Youtube Perfect Pasta Spaghetti Carbonara Carbonara

Lidia Bastianich S Spaghetti Carbonara Recipe Spaghetti Pasta Cooking

Lidia Bastianich S Spaghetti Carbonara Recipe Spaghetti Pasta Cooking

Lidia Bastianich Simple Pastas Spaghetti Carbonara Youtube Easy Pasta Italian Recipes Cooking Recipes

Lidia Bastianich Simple Pastas Spaghetti Carbonara Youtube Easy Pasta Italian Recipes Cooking Recipes

Just Wanted To Share This Delicious Recipe From Lidia Bastianich With You Buon Gusto Basic Aglio E Olio Olio Recipe Pasta Olio Lidias Italy Recipes

Just Wanted To Share This Delicious Recipe From Lidia Bastianich With You Buon Gusto Basic Aglio E Olio Olio Recipe Pasta Olio Lidias Italy Recipes

Lidia Bastianich S Spaghetti Alla Carbonara Recipe Yummly Recipe Lidia S Recipes Carbonara Recipe Lidias Italy Recipes

Lidia Bastianich S Spaghetti Alla Carbonara Recipe Yummly Recipe Lidia S Recipes Carbonara Recipe Lidias Italy Recipes

Lidia S Spaghetti And Meatballs Recipe Food Com Recipe Italian Recipes Authentic Lidias Italy Recipes Italian Recipes Appetizers

Lidia S Spaghetti And Meatballs Recipe Food Com Recipe Italian Recipes Authentic Lidias Italy Recipes Italian Recipes Appetizers

Spaghetti With Garlic And Oil Recipes Lidia S Recipes Celebrity Chef Recipes

Spaghetti With Garlic And Oil Recipes Lidia S Recipes Celebrity Chef Recipes

Pin On Pasta Perfect

Pasta Carbonara With Nduja Recipe Italian Recipes Nduja Recipe Carbonara Pasta

Pasta Carbonara With Nduja Recipe Italian Recipes Nduja Recipe Carbonara Pasta

Just Wanted To Share This Delicious Recipe From Lidia Bastianich With You Buon Gusto Artichoke Carbonara Italian Pasta Dishes Recipes Carbonara

Just Wanted To Share This Delicious Recipe From Lidia Bastianich With You Buon Gusto Artichoke Carbonara Italian Pasta Dishes Recipes Carbonara

Lidia Bastianich S Spaghetti Carbonara Recipe With Images Perfect Pasta Carbonara Pasta Spaghetti Carbonara

Lidia Bastianich S Spaghetti Carbonara Recipe With Images Perfect Pasta Carbonara Pasta Spaghetti Carbonara

Pin On Good Things To Eat

Pin On Good Things To Eat

Just Wanted To Share This Delicious Recipe From Lidia Bastianich With You Buon Gusto Spaghetti With A Pasta Dinner Recipes Anchovy Recipes Pasta Dish Recipe

Just Wanted To Share This Delicious Recipe From Lidia Bastianich With You Buon Gusto Spaghetti With A Pasta Dinner Recipes Anchovy Recipes Pasta Dish Recipe

Just Wanted To Share This Delicious Recipe From Lidia Bastianich With You Buon Gusto Basic Aglio E Olio Lidia S Recipes Olio Recipe Pasta Dishes

Just Wanted To Share This Delicious Recipe From Lidia Bastianich With You Buon Gusto Basic Aglio E Olio Lidia S Recipes Olio Recipe Pasta Dishes

Lydia S Spaghetti Carbonara Recipe Recipe Lidia S Recipes Masterchef Recipes Lidias Italy Recipes

Lydia S Spaghetti Carbonara Recipe Recipe Lidia S Recipes Masterchef Recipes Lidias Italy Recipes

Just Wanted To Share This Delicious Recipe From Lidia Bastianich With You Buon Gusto Spaghetti With Roasted Lidias Italy Recipes Lidia S Recipes Tasty Pasta

Just Wanted To Share This Delicious Recipe From Lidia Bastianich With You Buon Gusto Spaghetti With Roasted Lidias Italy Recipes Lidia S Recipes Tasty Pasta

Lidia Bastianich S Recipe For Spaghetti Alla Carbonara Foxtv Magazine Lidia S Recipes Carbonara Recipe Lidia Bastianich

Lidia Bastianich S Recipe For Spaghetti Alla Carbonara Foxtv Magazine Lidia S Recipes Carbonara Recipe Lidia Bastianich

Olive Oil And Rosemary Spaghettini Lidia Easy Pasta Italian Pasta Recipes Spaghettini


Pasta Carbonara — Easiest Weeknight Dinner

This post may contain affiliate links. Please read my disclosure policy.


I know what you’re thinking. Pasta carbonara? The week after Thanksgiving? Who needs it? But, and forgive me if I’m wrong, I think you might be thinking of an entirely different dish, one containing cream and butter and vast amounts of cheese?

I had misconceptions, too. But true pasta carbonara is in fact light, containing no cream at all. And this recipe, from Everyday Food, calls for sautéed leeks, grated lemon zest and freshly squeezed lemon juice, flavors that make this carbonara preparation particularly fresh and light. What I love most about this dish is the sauce, made with two whisked eggs, 1/4 cup of the pasta cooking liquid, and 1/4 cup of grated Parmigiano Reggiano, an incredibly creamy mixture (despite containing no cream at all) that coats the pasta so well, making every bite especially tasty. Oddly, it tastes not the least bit eggy. Just creamy and delicious. Yum.

With bacon and eggs on hand, dinner can be assembled in a flash. I’ve made this dish once a week since my Everyday Food magazine arrived in mid-October. Nothing makes me happier than whisking that pasta cooking liquid with the eggs and cheese, watching it transform into a magically flavorful sauce, and throwing dinner on the table. I think you’ll enjoy it, too.

When my dear auntie was visiting last week, she brought me some goodies — eggs, bacon, sausage and chicken — from Kinderhook Farm in New York. Oh my gosh, what a treat! With the chicken — one of the best chickens I’ve ever tasted — we made Zuni Cafe’s roast chicken and bread salad with the eggs and bacon, we made several batches of pasta carbonara (in addition to enjoying them on their own for breakfast) and with the sausage — so peppery and delicious — we made breakfast sandwiches on English muffins. Yum yum yum. Thank you Auntie!

Beautiful eggs from Kinderhook Farm:


Pasta with Pancetta and Leeks

Cook pasta and set aside. Reserve 1/2 cup of pasta water.

Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This&rsquoll give the dish some scrumptious flavor. I add it after the bacon is browned because I don&rsquot want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top---delicious!

This meal took about fifteen minutes to make. It was so easy.

But more than that, it was absolutely delicious.

And now for the truth: I am a leek&hellipfreak. I absolutely love the things. I have my most favorite pizza recipe in the world in my cookbook&mdashit&rsquos topped with leeks, bacon, thinly sliced potatoes, and goat cheese. It&rsquos all I want in life, other than tan skin and world peace. I made the pizza (for myself, of course, since my family thinks goat cheese will kill them) a couple of weeks ago, and had a couple of leeks left over. I&rsquod also picked up a couple of packages of chopped pancetta (an Italian bacon) at Target last time I stopped in the big city. I didn&rsquot realize at the time that these two random ingredients would eventually come together on a Tuesday evening in late July and make my skirt fly up in such a profound way.

It will make your skirt fly up, too. If you haven&rsquot gotten into cooking with leeks, please give them a try. Their flavor is indescribable&mdashslightly oniony, but so beautifully mild. The flavor is almost intoxicating.

Leeks
Chopped pancetta (you can also use thinly sliced bacon)
Butter
Cream
Salt
Pepper
Parmesan

Begin by cooking the pasta. I used bowtie/farfalle, but you can use anything you have on hand. Just reserve about a cup or so of hot pasta water before you drain&mdashyou might need it for the sauce.


Bowtie Pasta Carbonara with Bacon and Leeks

A quick and simple carbonara with bacon, leeks, and bowtie pasta.

Ingredients

Show Directions

1) Get water boiling for pasta. Salt it with 1 TBSP. salt per gallon of water. Cook pasta according to package.

2) Dice bacon and add to pan over medium heat. Cook until it’s nice and crispy.

3) Dice leek making sure to rinse well to remove dirt.

4) Prep other ingredients for the dish.

5) Remove crispy bacon from pan. Add leeks to pan with a drizzle of olive oil if the pan is very dry. Cook for a minute or two and add red pepper flakes and garlic. Cook for a minute to soften the veggies.

6) Add bacon back to pan. Drain pasta and stir cooked pasta in with leek and bacon mixture.

7) Drizzle in egg mixture and stir like crazy. Kill the heat on the pan. The heat from the pan and pasta should cook the eggs and thicken the dish.

8) Season with salt and pepper and serve with grated parmesan cheese and chopped parsley.


A Lighter Carbonara Recipe, With Leeks!

As the founder and writer of Impatient Foodie, a food blog that navigates her desire to eat “good” food (delicious, healthy, and responsibly sourced) while balancing her severe impatience and goldfish-like attention span, Elettra Wiedemann shares recipes she has created and/or tested herself that impatient cooks all over the world can easily (and quickly!) re-create.

PHOTO: COURTESY OF DAVIDE LUCIANO.

I dream about pasta carbonara, for reals. However, being a model for 11 years, I used to avoid certain dishes. Carbonara, with its bacon, cheese, and sometimes even cream, is one of those things that I never allow myself to indulge in. I have been known to jealously watch other people slurp it up, or look longingly at pictures of the dish in cookbooks, only to quickly turn the page and seek out lighter, healthier fare. Sigh.

Then, about a year ago, I ate some leeks that were so incredibly creamy and delicious, it got me thinking: Could I sub out some of the cream and Parmesan used in carbonara for shredded leeks? Now, granted, carbonara is never going to be a “healthy” dish — it’s got a good amount of bacon and Parmesan in it, but still, maybe I could tweak it to be a little less rich.

When I searched online, it seems I am not the only person to have had this thought. But, no one I could find shredded the cooked leeks in a blender so they became a thick, creamy paste to add to the dish. Over a long weekend away with friends, I made this version, and the response was unanimous: “I woke up thinking about that carbonara.” Suffice to say, it’s friggin good.

I used Alexandra Cooks’ blog as a base reference for this recipe, but switched things up a bit.

Melted Leeks Carbonara
Serves 6

Ingredients
1 cup of diced pancetta or bacon*
3 eggs, whisked
½ cup Parmigiano Reggiano + a small handful for finishing
3 leeks, chopped
1 package of pasta (whatever shape you like)
Zest from a whole lemon
Juice from ½ a lemon
Parsley for garnish (optional)

* We diced uncooked pancetta into ¼-inch slices. Then, once it was cooked/crispy, we chopped it down even further into smaller pieces.

You’ll also need to have a dish with paper towels on it to drain the pancetta/bacon, and you’ll need to save 2-3 tablespoons of bacon fat once the bacon is cooked. And, don’t forget to save ¼ cup of boiling water before you drain the pasta!

Instructions
1. Bring water to boil, but DON’T add the pasta right away. You want the pasta to be piping hot and freshly cooked!

2. Break eggs into a bowl and whisk, add Parmesan to the bowl, set aside.

3. Place diced pancetta/bacon in flat pan over high heat and cook until brown and crispy (about 10-15 minutes).

4. Move bacon to dish with paper towels to drain.

5. Remember to save 2-3 tablespoons of bacon fat before you discard the fat!

6. Put 2-3 tablespoons of bacon fat back into same flat pan, and cook the leeks until they are completely soft, (10-15 minutes). Stir frequently so that they don’t burn!

7. Once leeks are completely soft, put them in a blender and blitz them until they’re smooth.

8. Add blended leeks, lemon juice, and bacon bits to the bowl with the eggs and Parmesan stir to mix together.

9. Put pasta in boiling water to cook.

10. Before draining pasta, save ¼ cup of the boiling water!

11. Drain pasta and immediately add the pasta to the bowl with eggs, bacon, Parmesan, lemon juice, and leeks.

12. The high heat from the pasta will cook the eggs and you can gradually add ¼ cup of boiling water to keep up heat and add moisture, if needed.


Watch the video: Γρήγορη Καρμπονάρα Σε 10. Πέτρος Συρίγος (July 2022).


Comments:

  1. Holt

    What words ... Super

  2. Kern

    This thought has to be purposely

  3. Yozshugor

    Granted, that's a remarkable answer

  4. Mikakazahn

    There really is farcical, what then



Write a message