Leeks and Bacon Carbonara

5 from 4 votes

Leeks and Bacon Carbonara is a twist on an Italian classic. Eggs and Parmesan cheese create a silky sauce that coats al dente spaghetti, smoky bacon, and tender leeks.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 350

Author Jessica Kwon

Ingredients

5 slices bacon cut into strips
2 eggs
1 egg yolk
¾ cup grated Parmesan cheese sub with Pecorino Romano
8 oz spaghetti I used whole wheat spaghetti
3 oz leeks diced, white and light green parts only (about 1 leek)
2-3 cloves garlic minced
Salt and pepper to taste

US Customary - Metric

Instructions

Start with a cold pan that's large enough to hold all the pasta. Add the bacon and cook until crispy, about 5 minutes. Transfer to a paper-lined plate and remove all but 1 tablespoon of the bacon fat. Save the pan for later.
Bring a large pot of water with 1 tablespoon salt to a boil. Try to use as little water as possible so it'll be extra starchy.
While the water is boiling, whisk eggs and egg yolk in a mixing bowl until homogenous. Stir in Parmesan cheese and ½ teaspoon freshly ground pepper. Set aside.
Add spaghetti to boiling water. Cook until just shy of al dente.
While the pasta is cooking, heat the pan you used for the bacon. Sauté the leeks until softened, about 3 minutes. Then add garlic to toast for 30 seconds. Season with a pinch of salt.
When the spaghetti is done cooking, transfer directly from water into the pan with leeks. Turn the heat to low, season with pepper, and mix in cooked bacon.
Add a small splash of hot pasta water to the egg mixture to temper. Then add to the pan (make sure heat is LOW or OFF) and mix thoroughly and constantly until creamy. This may take a couple minutes, just keep mixing. If too dry, add more pasta water. If too runny, add more cheese. Season to taste and serve immediately.

Nutrition