SPRINGTIME LEEK CARBONARA - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 whole medium leeks, finely sliced (green part included)
• 50g butter
• 2 garlic cloves, crushed
• 1 teaspoon finely chopped rosemary
• zest and juice of 1 lemon, plus extra zest to serve
• 1 cup frozen peas
• 1 tablespoon extra virgin olive oil
• 500g dried pasta such as rigatoni, spaghetti or bucatini
• 4 eggs, plus two egg yolks, lightly beaten
• 100g parmesan, grated
• fennel fronds, roughly chopped
• parsley and finely chopped rosemary, to serve