Carbonara with Leeks and Lemon

Serves 4

6 slices bacon, cut crosswise in 1-inch pieces

Coarse salt and freshly ground black pepper

4 leeks (white and light green parts only) sliced lengthwise, rinsed and sliced thin

12 oz. pasta such as campanelle or orrichette

2 large eggs

¼ cup Parmigiano Reggiano or Pecorino Romano cheese, grated, more for garnish

1 tbsp. grated lemon zest

1 tbsp. lemon juice

½ cup chopped fresh parsley leaves

Set a large pot of water to boil.
In a large skillet over medium heat, cook the bacon, stirring occasionally, until brown, about 10 minutes. Remove with slotted spoon to paper towels and set aside.
Pour off all but 2 tablespoons of fat, add leeks, season with salt and pepper. Cook stirring occasionally until golden brown, about 10 minutes.
Add salt to boiling water in pot and cook pasta according to package directions, about 10 minutes.
Meanwhile, in a large bowl, whisk together eggs, cheese, lemon zest and lemon juice. Whisk ¼ cup pasta water into mixture.
Drain pasta and immediately add to the egg mixture, stirring to combine. Add bacon and parsley and correct seasoning. Serve immediately and pass grated cheese if desired.

Source: “Everyday Food”, November 2011