|Salami, Mushroom and Leek Carbonara|
1 tbsp olive oil
1/2 cup leeks, chopped
150g strong flavoured salami, large dice2 cloves garlic, minced
6 Shiitake mushroom, roughly chopped
2 egg yolks
250ml lite cream
Salt and pepper to taste
Cup of Parmesan, grated
Cook pasta according to instructions on the packet, however add a drizzle of olive oil, salt and a sprig of rosemary to the pot as well.
Heat oil and butter in a saucepan.
Sauté leeks, salami, garlic and mushrooms on medium heat for 5 min.
Mix egg yolks, cream, salt, pepper and cheese in a bowl.
Strain past when cooked then add quickly back to the pot.
Quickly add leek mix and egg custard to the pot and stir well through pasta for 2 min.
The heat of the pasta will actually cook the egg, that is why you need to work quickly.
Add some more fresh Parmesan on top and bon appetite!
Enjoy with a little Chianti on the side.