Leek Carbonara Side


This is a light carbonara that omits the traditional egg yolk, so it goes great as a flavourful side with fish, or lamb.

Finely Sliced Leeks


6 slices
Streaky Bacon (Sliced into thin Strips)
Leeks (Thin 5mm Slices)
150 milliliters
Double Cream
2 tablespoons
Parmesan (Grated)


  1. In a large saucepan cook the bacon pieces.  You can use pancetta, but it can be a bit too hard and chewy in among the soft leeks.
  2. Once golden, remove the bacon from the pan and add the leeks.  Add 3 tablespoons of water and pop the lid on for 3 minutes to steam the leeks.
  3. Add the Double Cream, it must be Double Cream otherwise you risk the liquid separating.
  4. Then add the cooked bacon and parmesan cheese.  Stir until melted.
  5. Serve as a side-dish.