Spaghetti Leek – Carbonara
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 200 g bacon or bacon, cut into thin strips
- 2 leeks
- 2 cloves garlic)
- 2 tablespoon butter
- 3 egg (s)
- 200 g sweet cream
- pepper
- 100 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente according to the instructions on the packet. Then pour off.
- Finely dice the bacon or bacon. Clean and wash the leek and cut into fine rings. Peel and finely chop garlic.
- Heat the butter in a saucepan and leave the bacon in it. Then add the leek and garlic and cook for a few minutes. In the meantime, mix the eggs with the cream and season with pepper. Turn the hot noodles in the bacon and leek mixture and then fold in the egg cream. Mix well until the egg cream is thick. Finally, mix in the grated Parmesan or sprinkle over it later on the plate (as desired).
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