Tuesday, January 17, 2012

Pasta Carbanara with Leeks

Pasta Carbonara with Leeks and Lemon

6 slices of bacon
4 leeks, halved lengthwise and thinly sliced
¾ pounds short pasta
2 eggs
½ ounce Parmesan cheese, grated
1 tablespoon finely grated lemon zest + 1 tablespoon lemon juice
½ cup fresh parsley leaves, coarsely chopped

Set a large bowl of salt water boil.  In a large skillet cook bacon over medium heat, stirring occasionally, until crisp, 8-10 minutes.  With a slotted spoon, transfer bacon to paper towel to drain.  Pour off all but 2 tablespoons fat from skillet.  Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.

Add pasta to pot and cook according to package instructions.  In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice.  Whisk ¼ cup pasta water into egg mixture.

Drain pasta and immediately add a egg mixture along with bacon, leeks, and parsley.  Season with salt and pepper and stir to combine.  Sprinkle with more cheese if desired and serve immediately.