Recipe of Super Quick Homemade 'Back of the fridge' veggie carbonara

'Back of the fridge' veggie carbonara ~

Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, 'back of the fridge' veggie carbonara. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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'Back of the fridge' veggie carbonara is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. 'Back of the fridge' veggie carbonara is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 'back of the fridge' veggie carbonara using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make 'Back of the fridge' veggie carbonara:

1. Make ready 200 g of spaghetti, linguine or other long pasta.
2. Prepare of Olive oil.
3. Take 1/2 of a leek, finely sliced.
4. Prepare 2 sprigs of fresh thyme.
5. Get of zest of 1/2 lemon.
6. Prepare 1 of big handful frozen (or fresh) peas.
7. Make ready 2 of fat garlic cloves, peeled and crushed.
8. Take 2 of egg yolks, beaten.
9. Prepare of About 100g Parmesan, finely grated.

Steps to make 'Back of the fridge' veggie carbonara:

1. Heat a good splash of olive oil over a medium heat in a large frying pan. Add the leeks, season with salt, strip in the thyme leaves and cook gently until the leeks are softened and sweet. About 15 minutes. (After about 5 minutes I threw in a few forgotten mushrooms, sliced, too).
2. Bring a big pan of water to the boil and add the pasta. Cook until al dente. Meanwhile....
3. Once the leek has softened, add the lemon zest, peas and garlic. Continue cooking for another few minutes, until the peas are cooked..
4. Beat the egg yolks and stir in most of the grated Parmesan and a good amount of black pepper..
5. Drain the pasta, reserving a mug of the cooking water..
6. Add the pasta to the pan with the leeks and toss through with tongs..
7. Remove the pan from the heat, this is important so the egg doesn't cook and it all becomes a bit scrambled! The heat from the pasta is enough to cook the egg. Add a splash of the reserved pasta water and all of the egg mixture. Keep tossing it all together quickly so the pasta is nicely coated, adding small splashes of pasta water until it looks creamy and silky..
8. Season to taste, then serve with more cheese and a drizzle of olive oil if you like! Yum!.

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So that's going to wrap this up with this exceptional food 'back of the fridge' veggie carbonara recipe. Thank you very much for your time. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!