Well I made this last evening (Valentines day) and it was stunningly good. I did a couple of changes, I took the lid off the pan for the last 15 minutes to release some of the moisture, I also added 75g of cheese instead of 50g and I did serve it would some grilled salmon, stunning stunning stunning, one for the list for the future, oh, and as I only used the whites of the leeks I froze the green parts (chopped up) so I can use in a leek and potato soup some time soon. . (zero waste)
I like Jamie, he's pleasant, explains things well and no silly drama or temper, and does nice, accessible meals often with an Italian flavour that suit my tastes. I'm making this tonight as a late supper, I have leeks, fresh pasta, oil etc, and didn't know you should slice lengthways first.
I made this last night and my husband groaned through his whole meal.....LOL We are not vegetarians! He was stunned:-) Your food combinations and your use of spices are a joy to cook.... and so wonderfully simple and delicious. Thank you!
I have done this for years, never called it carbonara though. What is great is to add a bit of smoked salmon. Just cut it in thin strips and stir through at the end.
I made a few slight changes like adding lots of fresh pepper, Chopped basil & parsley, less water, more olive oil & it was the bomb!!!! It’s also good with fancy tuna in oil can that I buy online !
Its pretty much just a big spring onion, very similar yet more mellow flavour, just make sure you wash them very well and chop off all the tough green leaves, just use the white core part for best results.
To anyone making this I think its worth slicing up the leak first really fine, they shop better while dry and you can get any grit or dirt out of them better after they have been sliced up.
Jamie is cooking for the UK market and a vast majority of people use smoke bacon in Their carbonara this is why he said at the beginning of the programme about it
could be trying to make it sound a sensible amount. Watch Marco Pierre White and his heavy handed use of olive oil or Anthony Bourdain talking about butter being used in restaurants. Despite what the 'eatwell charts' tell us about fats, they're such a source of flavour and nutrition.
you may want to reduce the amount of water to add from 400ml to something much less. With the lid on, I had too much water left and I had to reduce it on higher heat for another 15 minuters.
I added milk instead of water. I added the salt at the very last step. It's been great. You can break eggs into this leek recipe and make a delicious omelet.
its a basic oil that most people have. It's gonna more flavour than canola. And as long as youre not deep frying, it pretty much works for most savory dishes.
@@TheGuyBruv Sure but the only pasta where you actually add oil to is alioli. The sauce must be ready to add once the pasta is done so it doesnt stick. When you add oil before, the sauce is not well absorbed by the pasta.
Samee Keeping the lid on kept pretty much every drop of the moisture in I was hoping the noodles would absorb the liquid but it didn't really hold Best to next time take the lid off earlier and let it reduce I'm thinking Edit: If you give it time to rest, the noodles CAN indeed absorb the liquid if you toss them a couple of times after mixing it all together. Mix, then rest, then mix again and finally serve.
I usually cook classic carbonara but sometimes I use eggs in other recipes, for example pasta with eggs and courgettes but I have never call it courgettes carbonara, for Christmas and Easter I usually cook lamb with lemon and eggs but I have never call it lamb carbonara 😁
he calls it carbonara for the tecnique he uses as coating the egg and parmesan in the pasta. Although a traditional carbonara has usually guanciale, pecorino romano and just the egg yolks. but the tecnique og coating the egg in the pasta is the same.
So many recipes online seem to me far too salty. This one has plenty of salt in with the leeks at the start followed by plenty of salty Parmesan. A low salt diet is recommended these days isn’t it? I know that some salt enhances flavour, so does pouring cream into the food, but I think that there are other ways to a tasty result which are far more healthy.
Ehm, we would die without salt. Its a key factor in keeping the h2o in our body. But yeah i got what you mean; the hyperbolic use of salt in almost every product.
Guys I need help Im stuck! My leek was still a little chunky by the end of it - definitely did not coat my pasta 'imperceptibly' and was a very mild brown colour. What am I doing wrong! Still tasted great though :P
I would cook them more, actually, leeks taste way better and are more digestible if you cook them a lot. A lot. Try that if you make risotto: cook them until they melt entirely.
Looks bland and dry, one egg for entire packet of pasta is nowhere near enough, also use more pecorino and Parmesan mix and waaaay more pepper. This guys recipes are almost always off.
@@swatipai168 Egg is not raw. It'll cook in around 70C surely. Pasta, in the moment you drain it, has 100C. This is how is done and not only with pasta, not only in Italy.
I made this and it turned out quite tasteless. Watch Marco Pierre White on leaks, his take is much better - that you shouldn’t really add water to leaks- and his recipe is much nicer.
Just for the record, we don't put Parmigiano on our carborara, but Pecorino Romano. Unlike Gordon, this guy keeps insulting the Italian tradition. This is not creative, the execution of this dish is just wrong from start to finish
@@maureenlancaster1694 training, my ass. He doesn't know shit. Just seeing him season the spaghetti in the water is enough for us Italians to know his knowledge of Italian cuisine is not even basic.
Carbonara does not have bacon, but guanciale or pancetta, let alone sweet leek. Please don't call it carbonara, it might be a totally acceptable dish (I don't know, not care) but it is definitely NOT carbonara.
Ahhh the Italians have arrived. Okay so what should he call it? Leek, egg sauce pasta? That's ridiculous. You can make great dishes by swapping the guanciale for chorizo, mergez sausages, sausage meatballs and courgette, mushrooms. And they are all very similar to carbonara. So call it _____ carbonara.
@@mrbump28 dude you can call it a spaceship, not gonna fly. Main reason being: in the carbonara a lot of the flavor comes from the fat of the pork. I can see how chorizo can work (though not a fan), dunno what mergez is, but what kind of fat does a leek provide?
Boiled leek sludge with spaghetti and a watery cheesy egg mix. Not cool, not sexy, not the cheeky-happy goodness we have come to know from our culinary mockney friend. Oh no.
No it does not, Carbonara bizarrely means cooked over charcoal, as in Carbon sic "From the Italian carbonara, shortening of alla carbonara (literally “in the manner of charcoal burners”, or “in the manner of the Carbonari ”), ultimately from carbone (“coal”)". and his book was not a flop at all. it sold over 900,000 copies
@@paulc180 I think he’s referring to Jamie’s chain restaurants. It’s the crux of his restaurant venture and it pretty much collapsed last year and is considered a massive failure. The reviews seem to be that the food was very overpriced and the food was underwhelming. Not cheap enough for fast food but not authentic or quality enough to justify the prices. I’m a fan of his onscreen persona, so it’s unfortunate.
@@paulc180 In five dictionaries, and every book - including Carluccio's - (I am a chef, and have travelled in Italy) it refers to bacon and egg, not charcoal burner.
How is 'carbonara' even in the title for goodness sake? And no, traditionally it isn't just egg yolk that goes into carbonara. Usually we use one whole egg and two egg yolks when creating a sauce for 2 portions.
Nice but it's not really a carbonara. I'm vegetarian, I make a carbonara with sundried tomatoes - or even better, smoked dried tomatoes, that's a bit more authentic.
Well I made this last evening (Valentines day) and it was stunningly good. I did a couple of changes, I took the lid off the pan for the last 15 minutes to release some of the moisture, I also added 75g of cheese instead of 50g and I did serve it would some grilled salmon, stunning stunning stunning, one for the list for the future, oh, and as I only used the whites of the leeks I froze the green parts (chopped up) so I can use in a leek and potato soup some time soon. . (zero waste)
I like Jamie, he's pleasant, explains things well and no silly drama or temper, and does nice, accessible meals often with an Italian flavour that suit my tastes. I'm making this tonight as a late supper, I have leeks, fresh pasta, oil etc, and didn't know you should slice lengthways first.
bro, the worse part when eating leeks is eating that horrible dirt, sand found inside leeks
@@johnlau6749well, that’s why you wash it first ^^
@@bluediabolo1 slice into halves first to be exact to wash those leeks thoroughly
I made this last night and my husband groaned through his whole meal.....LOL We are not vegetarians! He was stunned:-) Your food combinations and your use of spices are a joy to cook.... and so wonderfully simple and delicious. Thank you!
I have done this for years, never called it carbonara though. What is great is to add a bit of smoked salmon. Just cut it in thin strips and stir through at the end.
I made this, was absolutely delicious, love Jamie's simple meals!
Goes well with fresh possum
Owh yeah me 2
I made a few slight changes like adding lots of fresh pepper, Chopped basil & parsley, less water, more olive oil & it was the bomb!!!! It’s also good with fancy tuna in oil can that I buy online !
I started singing "Sweet Leek Carbonara" on the melody of "Sweet Home Alabama" immediately after reading the title. Damn Lockdown is taking long.
Are you still singing 18 months later?
always a great recipe thanks 👌🏽👌🏽👌🏽👌🏽
I began to cook this just now. Never used Leeks before. I'm dying. The smell is awesome.
Its pretty much just a big spring onion, very similar yet more mellow flavour, just make sure you wash them very well and chop off all the tough green leaves, just use the white core part for best results.
The best pasta ever.. Love it, Jamie!!!
To anyone making this I think its worth slicing up the leak first really fine, they shop better while dry and you can get any grit or dirt out of them better after they have been sliced up.
Merci Jamie . Excellente idée ! Bye (Christiane Hopkinson)
I made it two hours ago with Bucatini and it was very good. The neighbors loved it.
I made this tonight, but I added anchovies and everything like he said. It was delicious, thank you
Thats the Simple Spaghetti recipe I was looking for!! Wow👌
Love to watch natural chefs
We are having it for dinner tonight! Smells gorgeous. Another 15 mins yum
I am making this tomorrow for Sunday lunch but with grilled salmon steaks.
Thought the same...fits perfect!!
i made this, it was incredible ! Thank you Jamie.
Perfect I have a leek and leftover pasta I need to cook
Jamie is cooking for the UK market and a vast majority of people use smoke bacon in Their carbonara this is why he said at the beginning of the programme about it
Jamie, you’re wonderful! Thanks for the inspiration!
0:48 They always say „a table spoon of olive oil“ but put a lot more in it😂 Do I get smth wrong or what’s the deal here?
An american tablespoon is quite the quantity, Google it out!
could be trying to make it sound a sensible amount. Watch Marco Pierre White and his heavy handed use of olive oil or Anthony Bourdain talking about butter being used in restaurants.
Despite what the 'eatwell charts' tell us about fats, they're such a source of flavour and nutrition.
It’s really no big deal …… and , oh my god , what’s a kiss of extra virgin ?
I made this recently and it was FANTASTIC
Love this from you, Jamie 😂😂
1:46 power slam the spaghetti
I love Leeks!!🩷👌👌👌
Way cool. Made this night.
you may want to reduce the amount of water to add from 400ml to something much less. With the lid on, I had too much water left and I had to reduce it on higher heat for another 15 minuters.
Mmmm yammy love it Jamie I love Leeks❤👍
Just amazing! ❤️👏🍝
All cooking, do you do pressure cooker as well.? Casseroles. What is Consomme?
Niesamowite. Spróbowałem... boooooskiiii smak... ;-)
Looks AMAZING ......!!!
Omg I'm drooling 😂
I added milk instead of water. I added the salt at the very last step. It's been great. You can break eggs into this leek recipe and make a delicious omelet.
This guy puts virgin olive oil to everything
its a basic oil that most people have. It's gonna more flavour than canola. And as long as youre not deep frying, it pretty much works for most savory dishes.
@@TheGuyBruv Sure but the only pasta where you actually add oil to is alioli. The sauce must be ready to add once the pasta is done so it doesnt stick. When you add oil before, the sauce is not well absorbed by the pasta.
I cooked this dish 2 times...I don't know but mine was way to moisture even with less water in it. Any recommendations?
Finish the leek with the lid off for 5/10mins at the end and it will reduce down pretty quickly.
Leek and bacon carbonarra sounds good
Yes it needs it. Was a little bland.
This is now a firm favourite. Love those leeks. 😄
Love it
Is it 40 or 14 minutes for the leaks? :)
40 minutes
I followed your recipe exactly but i had too much fluid left in the leek after 40 minutes. Why was it so wet ?
Samee
Keeping the lid on kept pretty much every drop of the moisture in
I was hoping the noodles would absorb the liquid but it didn't really hold
Best to next time take the lid off earlier and let it reduce I'm thinking
Edit: If you give it time to rest, the noodles CAN indeed absorb the liquid if you toss them a couple of times after mixing it all together. Mix, then rest, then mix again and finally serve.
The egg and the starch water should become creamy but you have to agitate it for a few minutes, keep stirring on a very low heat and it will thicken
Um where is your book for Baking?
What sorcery was that? The leek literally disappeared, I couldn't see it while I was eating this. Thanks for this, I ate so much, it was good. ❤️
Yummm
Did he put the leak sauce in? I'm trying to go back to see what happened with the leak. Can't seem to spot the timestamp of when it took place.
2:48... the pasta always goes to the sauce not the other way around 😉
I usually cook classic carbonara but sometimes I use eggs in other recipes, for example pasta with eggs and courgettes but I have never call it courgettes carbonara, for Christmas and Easter I usually cook lamb with lemon and eggs but I have never call it lamb carbonara 😁
You’ve got a sure point
this has been a regular dish for 18 months, but i cannot master Jamie's tossing method.
Wow!
he calls it carbonara for the tecnique he uses as coating the egg and parmesan in the pasta. Although a traditional carbonara has usually guanciale, pecorino romano and just the egg yolks. but the tecnique og coating the egg in the pasta is the same.
does that look delicious 🍽😋
In your cookbook it does not call for any water being added to the leaks
Never mind not listed in ingredients
So many recipes online seem to me far too salty. This one has plenty of salt in with the leeks at the start followed by plenty of salty Parmesan. A low salt diet is recommended these days isn’t it?
I know that some salt enhances flavour, so does pouring cream into the food, but I think that there are other ways to a tasty result which are far more healthy.
Ehm, we would die without salt. Its a key factor in keeping the h2o in our body. But yeah i got what you mean; the hyperbolic use of salt in almost every product.
How do I make this vegan?
I made this and it went terribly. The leaks didn’t reduce enough and the sauce was really watery :(
everytime i make carobara it always ends up being vile
Carbonara ingredients: Guanciale, Pecorino, Eggs, Pepper.
Jamie: "Let's start with two leeks".
its in the title, dumbass
@@dimsumboy22 the title says Carbonara and I already listed the official ingredients, dumbass.
It's better to call it spaghetti with bacon, eggs and leeks, or if you want you can invent a brand new name for this interesting recipe.
@@dimsumboy22 Carbonara is carbonara, dumbass. that's like making a steak and calling it a wellington just because it is red meat.
Yes, this is an insult to carbonara
Gorgeous!!!
"Smokey Bacon" Wha? You know better than that!
Guys I need help Im stuck! My leek was still a little chunky by the end of it - definitely did not coat my pasta 'imperceptibly' and was a very mild brown colour. What am I doing wrong! Still tasted great though :P
Did you take off outer leaves of leek before you chopped them? The outer leaves are quite tough.
@@patricklarry6645 Whaat you're meant to do that? 😮 I had no idea. You mean the outer most layer?
Yum for veg
I'm sharing this in "Italian food horror story" group...we are all big fans of JO...overcooked leeks...mmmmm....
I would cook them more, actually, leeks taste way better and are more digestible if you cook them a lot. A lot. Try that if you make risotto: cook them until they melt entirely.
I wonder if it could still be delicious without the egg?
That was absolutely not a tablespoon of olive oil.
I find 400 MLS too much. I use a small glass of water and a small glass of white wine. Cooked down in a wide pan with the lid on this seems fine.
It was yummy but my leek didn't make a kind of puree. But anyway, was yummy
Why would they film while they have two massive leeks?
Made this recently, found it very bland and tastless
It might be ok but DONT YOU DARE CALL IT CARBONARA!
Veggie, eggs??
Vegetarians eat eggs and dairy but vegans don’t.
Can I get an vegetarian egg as well 🤤
Actually; yes.. You can replace an egg with a table spoon of apple sauce.
Pretty bland tbh, and I followed the recipe exactly.
Was it smelling eggy with that raw egg in the sauce ?
Agreed. Not one to make again without more stuff.
Looks bland and dry, one egg for entire packet of pasta is nowhere near enough, also use more pecorino and Parmesan mix and waaaay more pepper. This guys recipes are almost always off.
@@swatipai168 Egg is not raw. It'll cook in around 70C surely. Pasta, in the moment you drain it, has 100C. This is how is done and not only with pasta, not only in Italy.
of course it is. there is no flavour. it's just leek water, some eggs and very little cheese.
Parsnips?
OK... This is "Carbonara" made in UK!!! 🇬🇧 🤔 😜 😂
oh look...the guy who left docens of people without wages...
dozens*, clown. learn to spell.
Very bland and way too much water suggested
ooh no thanks Jamie!
This is not real food.
Egg is not vegetarian
I made this and it turned out quite tasteless. Watch Marco Pierre White on leaks, his take is much better - that you shouldn’t really add water to leaks- and his recipe is much nicer.
Basic
Just for the record, we don't put Parmigiano on our carborara, but Pecorino Romano. Unlike Gordon, this guy keeps insulting the Italian tradition. This is not creative, the execution of this dish is just wrong from start to finish
And this man had the audacity to open an Italian chain restaurant.
Cheese *is* vegetarian, but it's not vegan. Amazing how a professional chef doesn't know the difference...
Parmesan isn’t vegetarian because it contains animal rennet, which is why he said to look for alternatives
If you are a parmesan eating vegetarian, I have bad news for you. :-D
Had to Google 400 ml of water. It = 1 3/4 cups. (I guess I should have paid attention in school.)
Camille Howe 400ml is less than a cup , a cup is 500ml
Disregard! You’re right ... I was thinking 1cup which is 250 ml ...carry on 🥴🥴
@@WDW77 Thank you! ♥
400ml is basically 400 grams.
Veggie version with eggs
And butter????
Yes, he never said it was vegan
Basically, he doesn't know what a carbonara is.
You’re having a laugh aren’t you. You know his training background surely before commenting
@@maureenlancaster1694 training, my ass. He doesn't know shit. Just seeing him season the spaghetti in the water is enough for us Italians to know his knowledge of Italian cuisine is not even basic.
@@Baresi-Unico-Capitano You Italians are arrogant narcissists.
@@Hydra_X9K_Music did an Italian steal your mum?
Four cloves of garlic? How many people does it serves? Too much garlic.
No such thing as too much garlic!
Carbonara does not have bacon, but guanciale or pancetta, let alone sweet leek. Please don't call it carbonara, it might be a totally acceptable dish (I don't know, not care) but it is definitely NOT carbonara.
Ahhh the Italians have arrived. Okay so what should he call it? Leek, egg sauce pasta? That's ridiculous. You can make great dishes by swapping the guanciale for chorizo, mergez sausages, sausage meatballs and courgette, mushrooms. And they are all very similar to carbonara. So call it _____ carbonara.
@@mrbump28 dude you can call it a spaceship, not gonna fly. Main reason being: in the carbonara a lot of the flavor comes from the fat of the pork. I can see how chorizo can work (though not a fan), dunno what mergez is, but what kind of fat does a leek provide?
Does it have an eggy smell. I hate that
No
Carbonara does NOT have smoky bacon. It's made with "guanciale" (cheek lard?), and definitely NOT with leeks! Don't call it carbonara, please!
Boiled leek sludge with spaghetti and a watery cheesy egg mix. Not cool, not sexy, not the cheeky-happy goodness we have come to know from our culinary mockney friend. Oh no.
“Look how creamy that is!”
I’d love to, but you keep moving the camera around ... 🤢
Carbonara........ Emm no.
No James,
It's not amazing this time,
I'm roman and you must ask sorry for your distaster.
Itian food is overrated.
@@petesahad3028 ahahah,
Ok islam!
@@marall6284
I'm catholic.
You might want to tone down your arrogance.
"Carbonara" means bacon and egg. This might be nice, but it ain't carbonara. Maybe that's why Jamie's Italian was such a monumental flop?
No it does not, Carbonara bizarrely means cooked over charcoal, as in Carbon sic "From the Italian carbonara, shortening of alla carbonara (literally “in the manner of charcoal burners”, or “in the manner of the Carbonari ”), ultimately from carbone (“coal”)". and his book was not a flop at all. it sold over 900,000 copies
@@paulc180 I think he’s referring to Jamie’s chain restaurants. It’s the crux of his restaurant venture and it pretty much collapsed last year and is considered a massive failure. The reviews seem to be that the food was very overpriced and the food was underwhelming. Not cheap enough for fast food but not authentic or quality enough to justify the prices. I’m a fan of his onscreen persona, so it’s unfortunate.
@@paulc180 In five dictionaries, and every book - including Carluccio's - (I am a chef, and have travelled in Italy) it refers to bacon and egg, not charcoal burner.
@@heathsavage4852 yes its ben anglicized into what you say but that is not the actual itlalin to English translation chef
@@paulc180 It is not anglicized in any of the Italian recipes my friends or family have. Nor in any Italian cookbooks.
How is 'carbonara' even in the title for goodness sake? And no, traditionally it isn't just egg yolk that goes into carbonara. Usually we use one whole egg and two egg yolks when creating a sauce for 2 portions.
He's such a poser.
Nice but it's not really a carbonara. I'm vegetarian, I make a carbonara with sundried tomatoes - or even better, smoked dried tomatoes, that's a bit more authentic.