Recipe of Award-winning 'Back of the fridge' veggie carbonara

Hello everybody, it is Jim, welcome to my recipe site. Today, we're going to prepare a special dish, How to Make Quick 'Back of the fridge' veggie carbonara. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from 'Back of the fridge' veggie carbonara, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 'Back of the fridge' veggie carbonara delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 'Back of the fridge' veggie carbonara is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 'Back of the fridge' veggie carbonara estimated approx 25 minutes.

To get started with this recipe, we must first prepare a few components. You can cook 'Back of the fridge' veggie carbonara using 9 ingredients and 8 steps. Here is how you can achieve that.

While there are many versions of carbonara here already, I want to share mine. It's specific to the time of the week when I'm using up bits and pieces from the fridge and freezer.... half a leek, some frozen peas, a handful of mushrooms and a couple of egg yolks and Parmesan. It's a budget way to eat well in January or with a fairly bare fridge 🙂 In hindsight I added a few too many peas but the results were good - especially the leeks which are cooked until sweet. While the lemon zest brightens it all up a bit. Much needed comfort for the sixth day of the year, and mum enjoyed it too 🤸🏽‍♀️

Ingredients and spices that need to be Make ready to make 'Back of the fridge' veggie carbonara:

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

Steps to make 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 is going to wrap it up for this special food Easiest Way to Make Any-night-of-the-week 'Back of the fridge' veggie carbonara. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!