Bucatini Carbonara with Leeks & Lemon
Ingredients
The pasta
-
½ to ¾
pound
bucatini or short pasta
The sauce
-
6
slices
bacon
-
4
units
leeks
-
2
large
eggs
-
¼
cup
grated Parmigiano Reggiano
-
1
tablespoon
finely grated lemon zest
-
1
tablespoon
lemon juice
-
½
cup
fresh parsley leaves
Seasoning
-
to taste
coarse salt
-
to taste
ground pepper
Instructions
- Boil a large pot of salted water.
- Cook bacon in a skillet over medium heat until crisp, then drain on paper towels.
- Add leeks to the bacon fat in the skillet, season with salt and pepper, and cook until golden brown.
- Cook the pasta according to package instructions and reserve ½ cup of the pasta cooking liquid.
- In a bowl, whisk together eggs, parmesan, lemon zest, and lemon juice, then add ¼ cup of reserved pasta water.
- Drain the pasta and immediately add it to the egg mixture along with bacon, leeks, and parsley.
- Toss to combine and adjust seasoning, adding more reserved pasta water if needed.
- Serve immediately with extra parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
200mg
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