Spaghetti carbonara
Indulge in the creamy and savory delight of Spaghetti Carbonara with a Mediterranean twist. This mouth-watering recipe features fresh broad beans, perfectly cooked pasta, crispy bacon, aromatic leeks, and a rich, velvety sauce made with egg yolks, heavy cream, and garlic. Finished with a sprinkle of fresh parsley, it offers an exquisite blend of flavors that's sure to impress. Perfect for a quick yet elegant dinner, this dish brings a touch of gourmet to your home cooking.
- 10 Mar 2025
- Cook time 15 min
- Prep time 35 min
- 4 Servings
- 9 Ingredients
Spaghetti Carbonara is a classic Italian pasta dish known for its creamy sauce made from eggs, cheese, bacon, and black pepper. This recipe includes a twist with the addition of broad beans and leeks, providing a nutritious and flavorful depth to the dish.
Ingredients:
Instructions:
- If your broad beans are frozen, allow them to thaw. If they're fresh, remove them from their pods.
- In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta and reserve about 1 cup of pasta water.
- While the pasta is cooking, heat a large skillet over medium heat. Add the bacon strips and cook until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain, then chop it into bite-sized pieces.
- Trim and clean the leek, then slice it finely. Mince the garlic cloves.
- In the leftover bacon fat in the skillet (if there's too much fat, you can remove some, leaving about 1 tablespoon), add the sliced leeks and cook over medium heat until they become soft and translucent, about 5 minutes.
- Add the minced garlic and broad beans to the skillet and sauté for an additional 2-3 minutes until fragrant and the beans are heated through.
- In a bowl, whisk together the egg yolks and heavy whipping cream until well combined. This will form the creamy sauce base for the carbonara.
- Add the drained pasta to the skillet with the leeks and beans, then stir in the chopped bacon.
- Immediately pour the egg yolk and cream mixture over the pasta while it's still hot, tossing quickly to coat all the strands. The heat of the pasta will cook the egg slightly and create a creamy sauce. If the mixture seems too thick, gradually add some of the reserved pasta water, a little at a time, until you achieve the desired consistency.
- Roughly chop the fresh parsley and sprinkle it over the pasta. Toss everything together one final time.
- Plate the spaghetti carbonara immediately while it's hot. Optionally, you can garnish with additional parsley or a sprinkle of grated cheese if desired.
Tips:
- Ensure the pasta is cooked al dente for the best texture.
- Use freshly grated Parmesan or Pecorino cheese for a richer flavor.
- Temporarily remove the skillet from the heat when mixing the eggs to prevent them from scrambling.
- Reserve some pasta water to adjust the consistency of the sauce if needed.
- Cut the bacon into small pieces to ensure even distribution throughout the dish.
- Leeks can be substituted with onions if preferred.
- Fresh parsley is recommended for garnish, but you can use dried parsley if fresh is unavailable.
With these simple steps, you can create a delicious and authentic Spaghetti Carbonara that's sure to impress your family and friends. The addition of broad beans and leeks adds a unique and delightful twist to this classic recipe. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 620kcal | 31% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 72g | 22% |
| Fiber 4.71g | 12% |
| Sugar 5g | 5% |
| Fat | |
| Fat 27g | 31% |
| Saturated 10g | 34% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 160mg | 29% |
| Vitamin B1 1.01mg | 84% |
| Vitamin B2 0.54mg | 42% |
| Vitamin B3 10mg | 61% |
| Vitamin B6 0.48mg | 28% |
| Vitamin B9 270ug | 69% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 11mg | 12% |
| Vitamin E 1.57mg | 10% |
| Vitamin K 80ug | 70% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.40mg | 45% |
| Iron, Fe 4.95mg | 45% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 390mg | 31% |
| Potassium, K 540mg | 16% |
| Selenium, Se 80ug | 142% |
| Sodium, Na 550mg | 37% |
| Zinc, Zn 2.80mg | 25% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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