LEEK CARBONARA CASARECCE
“Cooking leeks in the microwave is one of my favourite kitchen hacks, as it delivers deliciously creamy richness in no time”
4 cups (IL) chicken stock 400g casarecce pasta 4 leeks Pinch finely grated nutmeg 14 cup (60mI) extra virgin olive oil 1 onion. thinly sliced 3 thick slices pancetta (substitute speck), thinly sliced 1 tsp brown sugar 6 eggs 150g grated parmesan. plus extra to serve
Bring stock and 4 cups (1L) water to boil in a large saucepan. Add pasta and cook for 1 minute less than packet instructions. Meanwhile, trim leek roots, leaving ends intact, Microwave and place leeks on in a high, microwave-safe turning halfway, bowl. for 10 minutes or until tender. Halve, discard the outer layer and thickly slice. Scatter with nutmeg and cover to keep warm. While pasta and leeks are cooking, heat oil in a frypan over high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add pancetta and sugar, and cook, stirring occasionally, for 3 minutes or until starting to caramelise. Combine eggs and parmesan in a small bowl. Drain pasta, reserving ¼ cup (60ml) pasta water. Working quickly, return pasta to saucepan and add egg mixture. Cover and shake pan for 2 minutes to create a creamy sauce (add reserved pasta water if sauce is a little dry). Stir through leeks and scatter with pancetta mixture, extra parmesan and 1 tsp ground black pepper to serve.
PER SERVE • 46G PROTEIN • 13G SAT FAT • 81G CARB • 10G SUGARS • 1665MG SODIUM • 885 CAL (3705KJ)