Updated: Sep 13, 2020
This isn’t far off the classic well loved Carbonara but by adding the caramelised sweat leeks and crispy pancetta crumb it takes it up a level. This is very much about fresh and few ingredients. I made this recipe with fresh pasta (most supermarkets sell it now) but equally you can sub it for dried and it will still be unreal!
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: pasta
Servings: 2
100 grams Smoked pancetta
1 Leek thinly sliced
2 Egg yolks
65 grams Parmasan + Pecorino (save some for serving) If you don't have pecorino just use 65g parm
220 grams fresh pasta If using dried 180g
1/2 tsp Cracked black pepper
2 rasher Pancetta or parma ham Optional for crispy crumb topping
Salt
Optional: In a pan crisp up your pancetta or parma ham rashers for 2 mins and set aside for serving.
Fill a saucepan with water and 1tbsp of salt, bring to a boil.
In a bowl combine the egg yolks, 80% of the cheese and the cracked pepper. Set aside.
In a pan fry the pancetta for 5 min or until crispy (no oil needed), transfer to a side dish leaving the pancetta fat in the pan.
Add your sliced leeks into the pan with the pancetta fat and cook on a medium heat for 10-15 mins until nicely caramelised. Add the cooked pancetta back to the pan turn the heat off.
Cook your pasta in the boiling salted water.
A few minutes before the pasta is cooked, add a cup of the starchy pasta water to the eggy mixture and transfer to the pan with leeks/pancetta.
Add the cooked pasta to the pan (set aside some pasta water you may need it) and keep it moving for a few minutes, the residual heat from the pasta and pan should thicken the sauce. If it's looking a little watery turn the heat to low and keep it moving until you have a thick glossy sauce coating the pasta. If too thick add a little of that reserved pasta water. Toss in the remaining cheese.