Leek and Bacon Carbonara

Ingredients for  4  Servings

• 1 tbsp

  Olive oil
• 125g

  Cooking bacon, finely diced
• ½

  Sweetheart cabbage, outer leaves and tough core removed, halved lengthways and finely sliced
• 350g

  Leeks
• 350g

  Spaghetti
• 2

  Garlic cloves, crushed
• 3

  Eggs
• 50g

  Grated pecorino

Approximate Times

• Preparation :

  Less than 10 minutes
• Cooking :

  Less than 15 minutes

Method

1. Heat the oil in a frying pan over a high heat and fry the bacon for 3-4 mins until golden and crispy. Reduce the heat slightly and add the cabbage and leeks; cook for 6-8 mins until most of the liquid has evaporated.
2. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 125ml cooking water.
3. Add the garlic to the bacon pan and cook for 2 mins more. Remove from the heat. Whisk the eggs and most of the pecorino in a jug. Add to the frying pan along with the pasta and reserved water, then stir well to coat. The egg mixture should emulsify into a smooth, creamy sauce after 30 secs. Divide between plates and top with the remaining pecorino and some black pepper to serve.