Looking to use up some leeks we had in the fridge I decided to try Pasta Carbonara with Leeks and Lemon from the November 2011 issue of Everyday Food magazine. I think we've tried well over half the recipes from this issue over the past year but somehow overlooked this one. I'm certainly glad I gave this one a go because it was so great.
The only thing that was a little odd about it was the stringy leek pieces (since they are sliced they unfold like ribbons and don't really break down). So I'd probably give them a rough chop to make the texture a little better, but other than that it was a great pasta option when you're after something different and delicious.