Vegetarian Pasta Carbonara with Black Olives and Leek

• 3-58 ounces, weight Pasta
• 3/4 ounces, weight Butter
• 1 whole Large Leek, Halved Lengthwise Then Sliced
• 2 cloves Garlic, Minced
• 1 whole Egg
• 1-78 ounces, weight Parmesan Cheese, Finely Grated
• 2 Tablespoons Milk
• 1 whole Handful Fresh Parsley, Chopped
• 3-58 ounces, weight Black Olives, Finely Chopped
• Salt And Pepper

1. Boil the pasta according to the instructions on the packet.
2. Meanwhile, melt the butter in a frying pan and cook the leek and garlic gently over a medium heat, stirring regularly, until the leek is very soft (around 10 minutes).
3. In a large bowl, beat the egg with the parmesan and milk.
4. Add the chopped parsley and olives, and season with salt and black pepper.
5. Once the pasta is cooked, drain it and add it to the bowl with the sauce, along with the softened leek.
6. Stir quickly to incorporate everything without hardening the egg.
7. Serve with more chopped parsley and parmesan cheese.

weight pasta, butter, garlic, egg, parmesan cheese, milk, parsley, weight black olives, salt

Taken from tastykitchen.com/recipes/main-courses/vegetarian-pasta-carbonara-with-black-olives-and-leek/ (may not work)