Leek And Mushroom Carbonara

Leek And Mushroom Carbonara

We have eaten so much pasta over the years, and yet we never tire of it. I am always looking out for recipes which combine some green vegetables with pasta. This recipe included leeks which was what tempted me to try it. (I love leeks!) The big star of this Waitrose recipe though was the garnish – crispy sage leave – who knew?

INGREDIENTS

30g unsalted butter
2 leeks, trimmed and sliced
2 garlic cloves, sliced
Half a 20g pack sage, leaves picked
200g chestnut mushrooms, halved
150g dried spaghetti
1 large egg
50g Italian hard cheese

METHOD

I n a pan, heat 15g butter over a low heat until bubbling. Then add the leeks, garlic and a pinch of salt. Cook gently for fifteen minutes, until soft, then increase the heat a little.

Shred half of the sage leaves and add them to the pan with the mushrooms. Cook for a couple of minutes minutes, while stirring, until they are light gold in appearance. 

Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to pack instructions. Before draining the cooked spaghetti, reserve a mug of cooking water. Stir the spaghetti through the leek mixture. Take off the heat and set aside for two minutes. 

While it cools, add the remaining 15g of butter to the empty pasta pan and return to a medium heat. When the butter starts foaming, add the remaining sage leaves and cook for about one minute, until they are golden and crisp.

In a medium bowl, lightly beat the egg, then finely grate the cheese and stir it in. Add 2 tbsp of the pasta water, then pour over the spaghetti.

Toss thoroughly until all combined in a silky sauce, adding more pasta water if needed. Season according to taste and serve topped with those golden crispy sage leaves. 

Here is what I was aiming for – click onto the picture below to take you straight to the Waitrose website where you can find their recipe.

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