4 cloves of garlic crushed
4 sprigs of thyme
Knob of unsalted butter
1 tablespoon olive oil
Splash of white wine
1 beaten egg
Cornish Sea Salt 'Salt & Peppery'
Cornish Sea Salt Crystals
This leek carbonara is a twist on a classic recipe that will become a mid-week staple. It's a cheap, vegetarian recipe with minimal ingredients, but maximum flavour with the Cornish Sea Salt & Peppery blend.
Finely slice the leeks then wash thoroughly. Heat the butter, olive oil, garlic, thyme and large pinch of Cornish Sea Salt & Peppery blend in a large pan. Allow to sizzle and infuse then add the leeks.
Add a splash of white wine and 300ml water, before covering the pan with a lid and leaving to cook on a low heat until soft - this will take about half an hour.
When the leeks have almost had their 30 minutes, cook the spaghetti in a large pan of boiling water, salted with Cornish Sea Salt Crystals (or flakes if you would prefer). Keep a mug of cooking water to one side.
Add the cooked spaghetti to the pan of leeks, adding some pasta water to loosen. Leave to cool for a couple of minutes then combine the beaten egg with the parmesan before tossing through the pasta. Don't add the egg mix whilst still hot otherwise it will scramble!