Orechiette Carbonara (Adapted from Bon Appétit)4 bacon slices, diced
2 medium leeks, halved lengthwise, then cut crosswise into 1/3" pieces
10 ounces dry orecchiette pasta
2 large eggs, room temperature
2 ounces fresh grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley
In a large skillet, cook bacon over medium until crisp. Transfer bacon to a paper towel lined plate to drain. Reserve 2 tablespoons of the bacon fat and discard the rest, if necessary. Stir in leeks - sauté until tender, about 6 minutes.
Meanwhile, in a large pot of boiling salted wanter, cook pasta until just tender, but still firm to bite. Reserve 1/2 cup pasta water, then drain the pasta well.
In a medium bowl, whisk together eggs and Parmesan - gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat through - remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. If the pasta looks too dry, pour in some of remaining 1/4 cup pasta water. Stir in bacon and parsley. Serve with additional Parmesan on top, if desired.
Makes about 4 servings.
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I've been making carbonara with leeks for awhile now -- ever since winter hit me here in the Czech Republic and leeks were the only vegetable I could get. Isn't it the best? I almost feel a tiny bit less bad about eating all of that delicious cholesterol.
ReplyDeleteSarah - we thought the combo went quite well together!
ReplyDeleteis this from bon appetit?
ReplyDeleteAnon - It is, if you notice right beside the recipe title, this is the place I write where whichever recipe we are talking about comes from.
ReplyDelete