SWEET LEEK CARBONARA
My veggie twist on a classic carbonara champions incredibly sweet leeks, thyme and plenty of cracked black pepper. It's well worth slow-cooking the leeks here - leave them to gently tick away while you get on with other things.
Provided by Jamie Oliver
Categories Healthy meals Leek Pasta & risotto Healthy vegetarian recipes Healthy dinner ideas Cheap & cheerful
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil.
- Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.
- When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
- Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan's too hot, it'll scramble; get it right and it'll be smooth, silky and deliciously elegant).
- Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat).
- Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese. Fantastic served with a glass of cold Italian white wine.
Nutrition Facts : Calories 418 calories, Fat 14.4 g fat, SaturatedFat 6 g saturated fat, Protein 17 g protein, Carbohydrate 58.9 g carbohydrate, Sugar 4.4 g sugar, Sodium 0.8 g salt, Fiber 2.3 g fibre
PASTA CARBONARA WITH LEEKS AND LEMON
This dish transforms simple ingredients like bacon, eggs, and cheese into something that is absolutely irresistible.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
- Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
- Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.
Nutrition Facts : Calories 477 g, Fat 9 g, Fiber 5 g, Protein 21 g, SaturatedFat 3 g
PASTA WITH BACON AND LEEKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
- Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
- Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams
CREAMY ONE-POT MUSHROOM AND LEEK PASTA
This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.
Provided by Hetty McKinnon
Categories dinner, one pot, pastas, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
- Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
- Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
- Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
- To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.
PASTA CARBONARA
Make and share this Pasta Carbonara recipe from Food.com.
Provided by Barenakedchef
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I did not pour off any fat... it looked too good to discard.) Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
- 2. Add pasta to pot and cook according to package instructions. Reserve 1/4 cup of the pasta cooking liquid. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
- 3. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.
Nutrition Facts : Calories 478.2, Fat 10.4, SaturatedFat 3.5, Cholesterol 104.3, Sodium 212.8, Carbohydrate 77.1, Fiber 4.5, Sugar 5.9, Protein 18.4
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PASTA CARBONARA WITH LEEKS AND LEMONS
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- Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I do not pour off any fat…) Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
- Add pasta to pot and cook according to package instructions. Reserve 1/4 cup of the pasta cooking liquid. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
- Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.
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