When considering comfort food, it’s hard to pass on a classic spaghetti carbonara.

This vegetarian twist captures the same rich and creamy flavours, minus any meat. By combining tender leeks and delicious yellow capsicums, this dish creates a velvety sauce that perfectly clings to each strand of Barilla Al Bronzo Spaghetti.

This special pasta is crafted using the exclusive ‘Lavorazione Grezza’ bronze-cut method, giving it a rough, textured surface that binds effortlessly with any sauce. Made with the highest quality durum wheat, Al Bronzo packs over 14 per cent protein, has a robust texture and perfect al dente bite every time. Its generous thickness and intense roughness make it the ideal choice for dishes that demand a pasta with character and depth.

Elevate your pasta nights with this recipe that’s comforting, delicious, and oh so satisfying. Watch the full video to follow along at home.

Ingredients:

• 400g Barilla Al Bronzo Spaghetti
• 50g leeks
• 4 yellow capsicums
• 20g red chilli
• 40g Pecorino Romano
• Extra Virgin Olive Oil
• Freshly cracked black pepper

Method:

1. Thinly slice the leeks lengthwise.
2. De-seed and chop capsicum.
3. Toss ingredients in a pan with olive oil over low heat and season well.
4. Blitz vegetables in a blender with Pecorino, a pinch of salt and drizzle of olive oil (tip: add olive oil gradually until the desired consistency is achieved).
5. In a large pot prepare Barilla Al Bronzo Spaghetti per pack instructions.
6. Once al dente, strain the Spaghetti, return it to the pan and toss in capsicum cream.
7. Top with remaining Pecorino and season with black pepper to serve.

For Barilla, the art of pasta making is a tradition they have been perfecting since 1877. Today, this passion reaches from their home in Italy, all across the world. Barilla Al Bronzo is available nationally in Coles , Woolworths and Independent grocers.