Sweet Leek Veggie Carbonara | Jamie Oliver's Meat-Free Meals

By Jamie Oliver · 30 min

Ingredients

Instructions

1. Trim, wash and finely slice the leeks. Peel and finely slice the garlic, pick the thyme leaves, and put them all in a large casserole over medium heat with the butter and 1 tablespoon of oil.
2. When sizzling, add the leeks and 400ml of water. Cover and simmer gently over low heat for 40 minutes, stirring now and then, until sweet and soft. Season with sea salt and black pepper.
3. When the leeks are nearly done, cook the pasta in a large pan of boiling salted water according to the packet instructions. Drain, reserving a mugful of the cooking water.
4. Toss the drained pasta into the leek pan, take it off the heat and wait 2 minutes for it to cool slightly.
5. Meanwhile, finely grate the cheese and beat it with the egg. The pan must not be too hot, or the egg will scramble.
6. Loosen the egg mixture with a splash of the reserved cooking water, then pour it over the pasta and toss vigorously. The residual heat will cook the egg.
7. Season generously with pepper. Add extra cooking water if the sauce is too thick, and finish with a little grated cheese.

Summarized from Jamie Oliver's video. Watch it for the details.

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