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Leek and bacon carbonara recipe

Leek and bacon carbonara recipe

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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

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
1 of your 5-a-day and a source of protein

Each serving contains

  • Energy

    2465kj
    586kcal     29%

  • Fat

    17g 25%

  • Saturates

    6g 30%

  • Sugars

    8g 9%

  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 74.2g Protein 28.9g Fibre 9.1g

Method

  1. 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.
  2. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 125ml cooking water.
  3. 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.

Tip: Freeze any leftover bacon to add to the base of a stew or a Bolognese sauce.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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