Orrechiette Carbonara

Name: Orrechiette Carbonara
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 slices applewood-smoked bacon slices, diced; 2 larges eggs, room temperature; 2 mediums leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces; 283 grams orecchiette (little ear-shaped pasta) or small shells; 118 milliliters freshly grated Parmesan cheese plus additional for serving; 1 Tbsp chopped fresh Italian parsley

Orrechiette Carbonara might be just the main course you are searching for. One portion of this dish contains roughly 20g of protein, 15g of fat, and a total of 463 calories. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up applewood-smoked bacon, parmesan cheese plus additional, leeks, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain.

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Bacon

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Slotted Spoon

Paper Towels

Frying Pan

Pour off all but 2 tablespoons fat from skillet if necessary.

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Frying Pan

Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.

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Leek

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

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Pasta

Water

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Pot

Drain pasta, reserving 1/2 cup pasta cooking liquid.

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Pasta

Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid.

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Parmesan

Pasta

Egg

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Whisk

Bowl

Add pasta to leeks in skillet and stir to heat.

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Leek

Pasta

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Frying Pan

Remove skillet from heat.

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Frying Pan

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.)

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Pasta

Sauce