There is no pasta in this dish, simply delicious ribbons of leek in a traditional carbonara sauce. Quick and easy to prepare, perfect salve to a day's work in the autumn garden. Despite the cream, which is deliciously indulgent, leeks are such a nutritious vegetable, rich in vitamins A, B6 & K, that you could almost call it healthfood ... well almost!
- 1 large leek, washed, cut lengthways in half, then into 1cm wide lengths
- 100 g pancetta
- Olive oil
- 2 egg yolks
- 100 mls double cream
- 1 tsp coarsely ground black pepper
- 25 g grated fresh parmesan
- Bring a pan of water to a roiling boil and simmer the leeks for 5 minutes.
- Whisk together egg yolks, cream and black pepper.
- Heat a frying pan and add 1 tbsp olive oil, fry the lardons until crisp and golden, drain off any excess fat.
- Add the leeks and cream mixture to the pan.
- Add half the parmesan and turn to coat the leeks with sauce.
- Check the seasoning and serve with the remaining parmesan.