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.
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