It's pilot week and our cook is Taylor, who has chosen a very tasty and supremely simple Jamie Oliver dish. Here's what you'll need:

Sweet Leek Carbonara (serves 4)
2 large leeks
4 cloves of garlic
4 sprigs of fresh thyme
1 knob of unsalted butter (1-2 tablespoons)
300g (11oz) dried spaghetti
50g (2oz) parmesan, pecorino or vegan parmesan (plus extra to serve)
1 large egg
olive oil
salt
black pepper

Vegan Substitutes
In place of the egg, you can made a vegan carbonara base using:
150g (5.5oz) cashews (pre-soaked in water for approx. 2 hrs.)
1 tbsp white miso paste
2 tbsp nutritional yeast

Equipment:
2 large-ish pans, a sieve/colander/pan lid for straining, a measuring jug, a cup, a cheese grater (if not bought pre-grated), a sharp knife, a chopping board, a couple of bowls, a wooden spoon, a fork, a blender (if making the vegan version).

Cook-along video duration: 1h12

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