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Ingredients
| 1 packet packet | Bacon Bacon | ||
| 1 | Leek Leek | ||
| chopped | |||
| Salt Salt | |||
| 1 | Eggs Egg | ||
| 4 | Egg Yolks Egg Yolk | ||
| beaten | |||
| 1 tbsp tbsp | Olive Oil Olive Oil | ||
| 50 g g | Parmesan Parmesan | ||
| 1 packet packet | Spaghetti Spaghetti | ||
Classic Carbonara
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Method
1. Beet Egg whites with 1 tbsp of water
2. Cook the pasta as per packet instructions.
3. Fry the bacon bits in the oil until crisp & keep warm.
4. Stir half the parmesan into the egg yolk and water mixture.
5. When the pasta is nearly cooked add the shredded leeks and continue cooking for another 2-3 minutes.
6. Drain the pasta then return to the pot and lower the heat.
7. Stir in the egg and Parmesan mixture little by little, then season with salt & lots of black pepper.
8. Divide into warm bowls and scatter the crispy bacon over the top of each along with the remaining parmesan.
