This is a light carbonara that omits the traditional egg yolk, so it goes great as a flavourful side with fish, or lamb.
6 slicesStreaky Bacon (Sliced into thin Strips)
3Leeks (Thin 5mm Slices)
150 millilitersDouble Cream
2 tablespoonsParmesan (Grated)
- 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.
- 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.
- Add the Double Cream, it must be Double Cream otherwise you risk the liquid separating.
- Then add the cooked bacon and parmesan cheese. Stir until melted.
- Serve as a side-dish.