Pasta Carbonara
Trim the root end and discard it. Cut off the dark green parts and discard (or rinse and save for a stock). Cut the leeks in half lengthwise and place them in a bowl of cold water. Swish, then let sit as dirt and grit settle at the bottom of the bowl. Lift leeks out of the bowl and into a colander. Rinse well under cold water.
Ingredients
4 to 5 leeks, cleaned, trimmed and sliced ½-inch thick
½ lb. pancetta, guanciale or thick-sliced bacon
2 Tbsp. olive oil
2 minced garlic cloves
¾ lb. pasta of your choice
2 eggs
1/3 cup freshly grated Parmesan cheese, plus more for serving
1 Tbsp. lemon zest
2 Tbsp. lemon juice
Freshly ground black pepper to taste
¼ cup freshly chopped parsley
Preparation
• First, prepare the leeks: Trim the root end and discard it. Cut off the dark green parts and discard (or rinse and save for a stock). Cut the leeks in half lengthwise and place them in a bowl of cold water. Swish, then let sit as dirt and grit settle at the bottom of the bowl. Lift the leeks out of the bowl and into a colander. Rinse well under cold water. Slice into ½-inch-thick half-rings and set aside.
• Bring a large pot of salted water to a rolling boil.
• Meanwhile, saute the pancetta in 2 tablespoons of olive oil in a large skillet set over medium-high heat for 4 to 5 minutes.
• Add the leeks and saute until they begin to brown, about 4 minutes. Add the minced garlic cloves and saute for 1 minute. Remove from heat.
• Add ¾ pound of uncooked pasta to the pot of boiling water and cook according to instructions listed on the package.
• Meanwhile, in a large bowl, whisk together the eggs, 1/3 cup of freshly grated Parmesan, lemon zest and lemon juice. Whisk in ¼ cup of the pasta cooking water.
• Drain the pasta and toss it into the egg mixture, along with the pancetta-leek mixture. Season to taste with pepper, divide among 4 bowls, and garnish with Parmesan and freshly chopped parsley.
• Serve immediately.
