Roast Leek Carbonara Spaghetti, Crispy Kale, Manchego & Chilli Sambal

Roast Leek Carbonara Spaghetti, Crispy Kale, Manchego & Chilli Sambal

This is one hell of a dinner. A comforting carbonara with a little twist — bringing in beautiful, sweet roast leeks, crispy kale for texture, and a good spoonful of our Chilli Sambal for that umami kick and heat. It’s the sort of dish that feels both indulgent and fresh, and it makes the most of seasonal veg. Perfect for a cosy solo supper (or easily doubled for friends).

Serves: 1
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients

  • 90g spaghetti
  • 100g kale, tough stalks removed
  • 1 tbsp olive oil
  • 1 tsp Chilli Sambal, plus extra for serving
  • Salt & pepper
  • For the leeks
  • 1 medium leek, chopped into 2cm pieces
  • 2 tbsp olive oil

 

For the sauce

  • 2 egg yolks
  • 10g Manchego, grated
  • 25g Parmesan, grated
  • A few gratings of nutmeg
  • 2 tbsp starchy pasta water, plus an extra 50ml

Method


1. Roast the leeks: Preheat your oven to 190°C. Place the chopped leeks on a baking tray, drizzle over 2 tbsp olive oil, and season generously with salt and pepper. Roast for about 20 minutes until soft, sweet, and slightly golden.

2. Crisp the kale: Place the kale on another tray, drizzle with 1 tbsp olive oil, season, and toss to coat. Roast for 7 minutes (you can pop it in while the leeks finish roasting), or until just crispy.

3. Cook the spaghetti: Bring a pan of salted water to the boil and cook the spaghetti according to packet instructions. Partway through, scoop out a good mugful of starchy pasta water — this is the key to a silky sauce.

4. Make the sauce: In a bowl, whisk together the egg yolks, Manchego, Parmesan, nutmeg, and a generous pinch each of salt and pepper. Slowly stir in 2 tbsp of starchy pasta water to loosen into a thick, glossy paste.

5. Finish the pasta: Drain the pasta, then quickly add it to the bowl of sauce, stirring vigorously to coat. Heat a large frying pan over medium-high heat, tip in the pasta mixture, and add the extra 50ml pasta water. Stir for about 1 minute until the sauce thickens slightly and becomes glossy.

6. Assemble: Stir through the roasted leeks. Pile onto a plate, top with crispy kale, and finish with an extra spoonful of Chilli Sambal.

 

Manchego adds a slightly nutty, sweet depth — you can also use all Parmesan if that’s what you have on hand.

Back to blog