Sweet leek carbonara

2 large leeks

2 cloves of garlic

2 tablespoons of thyme

200g pasta

Large knob of butter

1 large egg

Parmesan 

1. Heat up chopped garlic in butter, add thyme

2. Add sliced up leeks and 300mL water, cover and simmer for 40min

3. Cook the pasta and save a mug of pasta water

4. Add drained pasta to leek mixture and remove from heat for 2 minutes*

5. Mix grated parmesan into egg mixture, loosen with some pasta water

6. Stir egg mixture into pasta, toss vigorously to avoid overheating

7. Season with salt, OTT pepper and cheese

*overheated egg will make it scramble

T: can use some cream/ yoghurt

Recipe from Jaimie oliver