Pasta Carbonara with Leeks and Lemons
Ingredients
The main ingredients
-
6
slices
bacon
-
4
pieces
leeks
-
¾
pound
pasta
-
2
large
eggs
-
½
cup
grated Parmigiano Reggiano
-
1
tablespoon
fresh lemon juice
-
1
cup
fresh parsley leaves
-
1
pound
asparagus (optional)
The seasoning
-
to taste
coarse salt
-
to taste
ground pepper
-
zest of 1
lemon
Instructions
- Boil a large pot of salted water.
- Cook the bacon in a skillet until crisp, then set aside and drain excess fat.
- Cook the leeks in the remaining bacon fat until soft and beginning to brown.
- Cook the pasta in the boiling water until al dente, reserving 1 to 2 cups of the cooking liquid.
- Whisk together eggs, parmesan, lemon zest, and lemon juice, then add ¼ cup of reserved pasta water.
- If using asparagus, add it to the pasta pot before draining.
- Combine the pasta and asparagus with the leeks, then add the egg mixture and bacon, stirring well.
- Season with salt and pepper and add more pasta cooking liquid as needed.
- Serve immediately with additional parmesan and pepper.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
600mg
Cholesterol
200mg
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