Leek Carbonara
Leek Carbonara is a delicious twist on the classic pasta recipe. Full of tasty seasonal vegetables and Parmesan cheese, this rich, tasty meal is the perfect comfort food.
Ingredients
- 250 grams fettuccine
- 1/2 onion, chopped finely
- 1 leek, sliced thinly
- 1 courgette, grated
- 1 tablespoons fresh thyme, chopped
- 1/2 cup parsley, chopped
- 1 cup grated parmesan
- 2 cloves garlic, crushed
- 3 eggs, whisked with a fork
- 1 tablespoons butter
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
- 250 grams fettuccine
- 1/2 onion, chopped finely
- 1 leek, sliced thinly
- 1 courgette, grated
- 1 tablespoons fresh thyme, chopped
- 1/2 cup parsley, chopped
- 1 cup grated parmesan
- 2 cloves garlic, crushed
- 3 eggs, whisked with a fork
- 1 tablespoons butter
- 1/2 teaspoons salt
- 1/2 teaspoons pepper
- Step 1 of 5Cook the fettuccini as per the packet instructions.
- Step 2 of 5While the fettuccini cooks, in a large frying pan melt the butter. Add the onion, garlic and leek, cooking for 10 minutes until the leek is softened. Add the courgette and thyme for a further 4 minutes stirring to cook.
- Step 3 of 5Add the parsley and half the Parmesan to the eggs. Season with salt and pepper.
- Step 4 of 5Drain the fettuccini. Add it to the frying pan along with the egg, tossing together for 2 minutes. Remove from the heat.
- Step 5 of 5Serve hot with the extra Parmesan on top.
Method
- Step 1 of 5Cook the fettuccini as per the packet instructions.
- Step 2 of 5While the fettuccini cooks, in a large frying pan melt the butter. Add the onion, garlic and leek, cooking for 10 minutes until the leek is softened. Add the courgette and thyme for a further 4 minutes stirring to cook.
- Step 3 of 5Add the parsley and half the Parmesan to the eggs. Season with salt and pepper.
- Step 4 of 5Drain the fettuccini. Add it to the frying pan along with the egg, tossing together for 2 minutes. Remove from the heat.
- Step 5 of 5Serve hot with the extra Parmesan on top.
Nutrition per serving
1713 Kilojoules
Protein23 grams
Fat13 grams
Carbs47 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Cook the fettuccini as per the packet instructions.
- Step 2 of 5While the fettuccini cooks, in a large frying pan melt the butter. Add the onion, garlic and leek, cooking for 10 minutes until the leek is softened. Add the courgette and thyme for a further 4 minutes stirring to cook.
- Step 3 of 5Add the parsley and half the Parmesan to the eggs. Season with salt and pepper.
- Step 4 of 5Drain the fettuccini. Add it to the frying pan along with the egg, tossing together for 2 minutes. Remove from the heat.
- Step 5 of 5Serve hot with the extra Parmesan on top.