SPRINGTIME LEEK CARBONARA - Cuisine Magazine - From New Zealand to the World
Discover how fresh leeks add a unique twist to classic Carbonara in this spring-inspired recipe from Cuisine Magazine. Perfect for a flavorful pasta dish that's both simple and delicious.
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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
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