Celebrate the start of leek season with this delicious spaghetti carbonara recipe from britishleeks.co.uk. It’s a great take on the classic and only costs £1.70 per serving! 


2 egg yolks
100ml single cream
Finely grated zest and juice of 2 unwaxed lemons
60g parmesan, grated
Splash of olive oil, for frying
300g chicken breasts, cut into strips
50g smoked pancetta, diced
1British leek, washed and finely sliced, tough outer leaves removed
300g Spaghetti
50 ml hot water
Salt and black pepper
1 tablespoon lemon thyme, optional.

Serves: 4

Prep time: 15 minutes
Cook time: 30 minutes

Cost per serving: £1.70



1. Put the egg yolks, cream, juice of two lemons and half the parmesan into a mixing jug and mix together with a fork to make the carbonara sauce.

2. Heat olive oil in a large frying pan and fry the chicken and pancetta until golden and cooked through. Lower the heat to medium and add the leeks to the pan. Fry until they have softened but still have their vibrant green colour.

3.  Cook the spaghetti in a separate pan and drain. Throw the pasta in with the leeks, chicken and pancetta. Remove from the heat and add 50ml of hot water and the carbonara sauce to the pasta and stir together.

 4. Top with the remaining parmesan and season with salt and black pepper.


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