10 Recipes for the Ones You Love ️

Ingredients

• 2 Leeks (white parts only, sliced very fine)
• 1 tablespoon Olive Oil (extra virgin)
• 1 tablespoon Unsalted Butter (softened, cut into cubes)
• 4 sprigs Fresh Thyme
• 4 cloves Garlic (finely sliced)
• 400 ml Water (for simmering leeks)
• 300 g Spaghetti (dry weight)
• 1 Large Egg (room temperature, whole egg)
• 50 g Parmesan Cheese (freshly grated, hard cheese (use vegetarian hard cheese if desired))
• to taste Sea Salt
• to taste Freshly Ground Black Pepper
• 1 teaspoon Extra Virgin Olive Oil (for finishing drizzle)

Instructions

1. Prepare Leeks

   Trim the roots and dark green tops off the leeks, slice off the white part very thinly, then rinse and pat dry.

   Time: PT5M

2. Sauté Aromatics

   Heat a large skillet over medium heat. Add 1 tbsp olive oil, 1 tbsp butter, 4 sprigs thyme and the 4 sliced garlic cloves. Stir briefly until fragrant, about 30 seconds.

   Time: PT2M

   Temperature: Medium

3. Cook Leeks

   Add the sliced leeks to the pan, season with a pinch of salt, and stir to coat. Cook for 1‑2 minutes just to start softening, then pour in 400 ml water, lower the heat to low, cover with a lid and let simmer gently for 40 minutes until the leeks are silky and reduced.

   Time: PT40M

   Temperature: Low

4. Boil Pasta

   While the leeks simmer, bring a large pot of salted water to a boil. Add 300 g spaghetti and cook according to package instructions (about 10 minutes) until al dente. Reserve 1 cup of the starchy cooking water, then drain the pasta.

   Time: PT10M

   Temperature: Boiling

5. Prepare Egg‑Cheese Mixture

   In a mixing bowl, beat the whole egg, then stir in the grated 50 g Parmesan until well combined. Add about ¼ cup of the reserved pasta water to loosen the mixture; it should be a smooth, pourable custard.

   Time: PT3M

6. Combine Pasta and Leeks

   Drain the leeks, discarding excess liquid, and return them to the low‑heat skillet. Add the cooked spaghetti and toss to coat the pasta with the leek juices.

   Time: PT2M

   Temperature: Low

7. Finish Sauce

   Remove the skillet from the heat. Quickly pour the egg‑Parmesan mixture over the pasta, tossing continuously with tongs to create a silky sauce. If the sauce looks too thick, add a splash more pasta water.

   Time: PT2M

8. Season and Serve

   Season with sea salt and freshly ground black pepper to taste. Drizzle a teaspoon of extra‑virgin olive oil over the top, give a final toss, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

62 g

Fat

13 g

Fiber

3 g

Ingredient Substitutions

• Instead of Leeks: Swiss chard stems, green onions
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Fresh Thyme: dried thyme (1/2 tsp)
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Spaghetti: linguine, fettuccine
• Instead of Large Egg: pasteurized egg
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano

Equipment Needed

• Large Skillet or Frying Pan
• Large Pot
• Colander
• Mixing Bowl
• Whisk
• Microplane or Fine Grater
• Tongs
• Ladle

Critical Steps — Do Not Skip

• Do not let the garlic brown in step 2
• Simmer leeks gently with water for 40 minutes to achieve a sweet, silky texture
• Remove the pan from heat before adding the egg‑cheese mixture to prevent scrambling

Chef Tips from the Video

• Use the starchy pasta water to emulsify the sauce; it creates that classic carbonara silkiness.
• Finely slice the leeks so they melt into the sauce rather than staying chunky.
• A knob of butter adds richness; you can substitute with a splash of cream for a richer mouthfeel.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of water to revive the sauce.

Freezer: Not recommended; texture of the sauce changes when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Leeks can be simmered a day ahead and kept refrigerated; reheat gently before adding pasta
• Egg‑Parmesan mixture can be prepared in advance and kept chilled
• Cooked spaghetti can be tossed with a little oil and stored for up to 24 h

Frequently Asked Questions