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Leek carbonara with crispy crumb

Leek carbonara with crispy crumb


Adding crunchy, herby breadcrumbs is a great way to add an extra dimension to pasta dishes

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1782kj 424kcal
  • Fat
    Med 24%
  • Saturates
    Low 21%
  • Sugar
    Low 24%
  • Salt
    Med 24%

% of adult’s reference intake | Carbohydrates per serving : 46g


  • For the crumb topping:
  • 50g Co-op farmhouse white bread
  • 1 tbsp vegetable oil
  • 2 cloves garlic, finely chopped
  • 2 tbsp flat leaf parsley, chopped
  • For the carbonara:
  • 200g Co-op spaghetti
  • 3 rashers Co-op smoked British back bacon
  • 1 tbsp vegetable oil
  • 400g Co-op British leeks, trimmed and sliced
  • 3 Co-op British eggs
  • 4 tbsp Co-op 0% fat Greek style natural yogurt


  1. Blitz the bread into breadcrumbs, or lightly toast and finely grate
  2. Heat the oil in a pan and gently fry the garlic on a low heat for 1 minute
  3. Add the breadcrumbs and parsley and cook for 7-9 mins, stirring frequently, until golden and crunchy
  4. Set aside
  5. Cook the spaghetti according to the pack instructions
  6. Meanwhile, grill the bacon until crisp, then chop
  7. Heat the oil in a large frying pan and add the leeks
  8. Cover and cook for 5 mins, until just tender, then add the bacon
  9. Drain the spaghetti, reserving 100ml of the cooking water, then add both the pasta and the water to the leek and bacon mixture
  10. Toss to combine
  11. Beat together the eggs and yogurt, then add to the pan
  12. Continue to cook over a low heat for 2 mins, stirring regularly, until the sauce thickens
  13. Season to taste, divide between 4 serving bowls and scatter with the crispy crumb
  14. Serve immediately

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