Creamy Leek & Bacon Spaghetti
Course: Dinner, LunchCuisine: ItalianDifficulty: Easy
Servings
2
servingsPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesDinner in under 20 minutes? You got it! This pasta dish is so easy and the eggs make a silky sauce all on their own. Â
Ingredients
100 g dried spaghetti or fettucine (you can use fresh pasta)
1 leek, chopped finely
1 tablespoon butter or oil
2-4 rashers bacon, diced
1 egg
1/4 cup grated parmesan cheese + extra to serve
Black pepper to serve
Directions
- Bring a large pot of well-salted water (it should taste like sea water) to a rolling boil. Add pasta and cook for 10-12 minutes (or 3-4 minutes if using fresh pasta – see note).
- While pasta cooks, fry leeks in a butter or oil until softened – about 8-10 minutes. Add diced bacon and cook for a few minutes more. Remove from the heat.
- Whisk egg with parmesan.
- This next stage needs to happen quite quickly so here goes: Drain the pasta and toss in the pan with the leeks and bacon and immediately pour over egg and parmesan mixture. Toss continuously with two forks to ensure pasta is well coated in egg/parmesan – the heat from the pasta cooks the egg.
- Serve with extra parmesan and grind of black pepper. Eat up!
Notes
- TIP: If using fresh pasta,  cook the leeks and bacon before the pasta so that everything is ready to combine as soon as the pasta is cooked.Â
- Credits: Recipe and Styling by NIci Wickes. Image by Todd Eyre Photography