Pasta Carbonara with Leeks and Lemon
- Coarse salt and ground pepper
- 6 slices bacon, cut crosswise into 1-inch pieces
- 4 leeks (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
- 3/4 pound short pasta, such as campanelle or orecchiette
- 2 large eggs
- 1/2 ounce Parmesan, grated (1/4 cup), plus more for serving (optional)
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
- 1/2 cup fresh parsley leaves, coarsely chopped
- Produce
- Leeks (4)
- Lemon, zest (1 tablespoon)
- Parsley, fresh leaves (1/2 cup)
- Meat
- Bacon (6 slices)
- Cooking & Baking
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Short pasta (3/4 pound)
- Dairy
- Parmesan (1/2 ounce)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published January 12, 2012 (1 year ago).
34 people saved this recipe.
