Give spaghetti bolognese a rest this week and try our twist on a classic pasta carbonara!

Ingredients

(serves 4 to 6)

5 egg yolks
½ cup cream
1 cup freshly grated parmesan cheese
5 rashers thick cut bacon
1 large leek
500g pasta, either long noodles or short pasta is fine
1/2 cup reserved pasta water
salt and pepper.

Method

1. Finely slice the leek and chop and dice the bacon. In a shallow pan, sauté the leek and bacon together until the bacon is crisp and the leek softened.
2. Meanwhile fill a large pot with water and bring it to the boil.
3. Beat the egg yolks, cream and ½ the parmesan. You can do this in one of the bowls you intend to serve the pasta in.
4. Cook the pasta as per instructions, reserving ½ cup of starchy pasta water.
5. Drain the pasta and then immediately place back into the cooking pot, but not on heat.
6. Add the bacon and leek, pasta water and the egg mixture and stir through to combine.
7. Season with salt and pepper to taste. Sprinkle on more parmesan and serve immediately.