Every Saturday, the team of La table des bons vivant offers seasonal recipes to make at home to feast with family, or with your friends.

Today, the carbonara leeks from chef Alessandro Candido, from the Candide restaurant. 

Ingredients (for 4 pers.): 

3 leeks


200gr of Parmesan


200gr of liquid cream


4 egg yolks


4 slices of guanciale


Pepper


Olive oil

Production : 

> Creamy eggs


1. Place the egg yolks in a dish covered with olive oil.

Bake, rotating heat, for 1 hour.

Turn them halfway through cooking.


2. Remove the yolks from the oil, and set aside in the fridge on absorbent paper.

> Parmesan cream


3. Boil the liquid cream and pour over the grated Parmesan.


4. Mix the mixture and set aside in a piping bag until it is set.

> Leeks


5. Cut the leeks in eighths lengthwise to obtain tagliatelle.


6. Blanch them in boiling salted water for 4 minutes.

Drain them and cool them in a bowl of ice water to stop them from cooking.

> Guanciale


7. Cut the guanciale slices into matchsticks and brown them in a pan over low heat for about ten minutes (the time that they lightly brown and crisp).

Reserve on absorbent paper.

Dressage:

7. Place the leeks in the 4 serving plates.


8. Mix the egg yolks in a bowl and put them in a pocket.


9. Arrange the egg yolks and the Parmesan cream in a zigzag way over the leeks.


10. Place the crispy guanciale matches.


11. Pepper generously.

Recipe by chef Alessandro Candido from the Candide restaurant in Paris.