Leek Carbonara with Our Salt & Peppery Sea Salt


Serves 4



2 leeks
4 cloves of garlic crushed
4 sprigs of thyme
Knob of unsalted butter
1 tablespoon olive oil
300g spaghetti
Splash of white wine
1 beaten egg
50g parmesan
Cornish Sea Salt 'Salt & Peppery'
Cornish Sea Salt Crystals


This leek carbonara is a twist on a classic recipe that will become a mid-week staple. It's a cheap, vegetarian recipe with minimal ingredients, but maximum flavour with the Cornish Sea Salt & Peppery blend.



  1. Finely slice the leeks then wash thoroughly. Heat the butter, olive oil, garlic, thyme and large pinch of Cornish Sea Salt & Peppery blend in a large pan. Allow to sizzle and infuse then add the leeks.
  2. Add a splash of white wine and 300ml water, before covering the pan with a lid and leaving to cook on a low heat until soft - this will take about half an hour.
  3. When the leeks have almost had their 30 minutes, cook the spaghetti in a large pan of boiling water, salted with Cornish Sea Salt Crystals (or flakes if you would prefer). Keep a mug of cooking water to one side.
  4. Add the cooked spaghetti to the pan of leeks, adding some pasta water to loosen. Leave to cool for a couple of minutes then combine the beaten egg with the parmesan before tossing through the pasta. Don't add the egg mix whilst still hot otherwise it will scramble!
  5. Season with some extra Salt & Peppery.

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