Spaghetti Carbonara with Leeks and Pancetta

Name: Spaghetti Carbonara with Leeks and Pancetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 1 large egg; 1 large egg white; 2 Tbsps chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 473 milliliters thinly sliced leek (about 2 large); 57 grams 1/2 cup chopped pancetta (about; 57 grams 1/2 cup finely grated Parmigiano-Reggiano cheese; 0 teaspoons salt; 227 grams uncooked spaghetti

Spaghetti Carbonara with Leeks and Pancetta might be just the main course you are searching for. One portion of this dish contains around 17g of protein, 11g of fat, and a total of 375 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of salt, flat-leaf parsley, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the egg 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 approximately 45 minutes.

Instructions

Cook pasta according to the package directions, omitting salt and fat.

Ingredients you will need

Pasta

Salt

Drain, reserving 1/4 cup cooking liquid.

Combine cheese, pepper, salt, egg, and egg white in a small bowl, stirring with a whisk. Gradually add the reserved 1/4 cup cooking liquid to egg mixture, stirring constantly with a whisk.

Ingredients you will need

Egg Whites