Pasta Carbonara with Leeks and Lemon

By cindygwest

Ingredients

• 1/2 pound pancetta
• 2 T. olive oil
• 4 - 5 leeks
• 2 minced garlic cloves
• 3/4 pound uncooked pasta
• 2 eggs
• 1/3 cup freshly grated parmesan
• 1 T. lemon zest
• 2 T. lemon juice
• pepper
• Parmesan for topping
• 1/4 cup fresh parsley
• 1/4 cup pasta water

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to a rolling boil. Saute 1/2 pound pancetta in olive oil over med high heat for 4 - 5 minutes. Add 4 - 5 leeks (sliced into 1/2 inch thick half-rings) and saute until they begin to brown, about 4 minutes. Add 2 minced garlic cloves and saute for 1 minute. Remove from heat. Add uncooked pasta to boiling water and cook according to package directions. In a large bowl, whisk together 2 eggs, 1/3 cup freshly grated Parmesan cheese, 1 T. lemon zest and 2 T. lemon juice. Whisk in 1/4 cup of pasta cooking water. Drain pasta and toss into egg mixture, along with pancetta-leek mixture. Seasom with pepper. Top with Parmesan and parsley.