Orrechiette Carbonara

Ingredients for Orrechiette Carbonara

• 4 applewood-smoked bacon slices, diced

• 2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces

• 275g orecchiette (little ear-shaped pasta) or small shells

• 2 large eggs, room temperature

• 60g freshly grated Parmesan cheese plus additional for serving

• 1 tablespoon chopped fresh Italian parsley

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 120ml pasta cooking liquid.

Whisk eggs and 80g Parmesan in medium bowl to blend; gradually whisk in 60ml pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 60ml pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

Avvertenza

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