Leek & Pancetta Carbonara

Name: Leek & Pancetta Carbonara
Prep time: PT10 MINS
Cook time: PT15 MINS
Yield: 2
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Comfort Food Dinner Easy Sage & Onion Savoury

A bold twist on a classic, this indulgent carbonara brings together sweet, buttery leeks, crispy pancetta and silky ribbons of pasta, all coated in a luxuriously creamy, Sage & Onion Stuffing peanut butter enriched sauce. Each bite is rich, nutty and irresistibly moreish - where cosy roast-dinner flavours meet Italian decadence in the most unexpected (and delicious) way.

Prep 10 mins

Cook 15 mins

Serves 2

Equipment Needed

Sharp knife, chopping board, measuring jug, frying pan, large saucepan, wooden spoon

Ingredients

1 tbsp olive oil
65g diced pancetta
3 leeks
2 garlic cloves, crushed
3g fresh thyme leaves, picked
150g linguine
1 egg & 1 egg yolk
50g grated Parmesan
2-3 tbsp Sage & Onion Stuffing Peanut Butter
Black pepper

Method

1.) Heat the oil in a frying pan over a medium heat. Add the pancetta and fry for 3–4 minutes until lightly golden and it has released some of its oil. Add the leeks, garlic and thyme, and cook for 10–12 minutes until the leeks are soft and just starting to colour. Remove from the heat.

2.) Meanwhile, cook the linguine according to the pack instructions. In a jug, whisk together the egg, egg yolk, Sage & Onion Stuffing Peanut Butter and parmesan. Add a splash of the pasta cooking water to loosen the mixture so you have a thick but pourable sauce.

3.) Add the drained pasta to the leek and pancetta mixture, then pour in the peanut butter egg mixture. Working quickly, toss everything together, adding more pasta water as needed to create a smooth, silky sauce. Keep tossing continuously so the sauce turns creamy and doesn’t scramble.

4.) Divide between bowls and finish with the remaining parmesan and a generous grind of black pepper.