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Pasta Carbonara With Leeks And Lemon

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Pasta Carbonara With Leeks And Lemon

Ingredients

  • 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
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Published 2014-09-09 12:38:20 (2 years ago).

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