Pasta Carbonara With Leeks And Lemon Recipes

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PASTA CARBONARA WITH LEEKS AND LEMON



Pasta Carbonara with Leeks and Lemon image

This dish transforms simple ingredients like bacon, eggs, and cheese into something that is absolutely irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8

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

Steps:

  • Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
  • Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
  • Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.

Nutrition Facts : Calories 477 g, Fat 9 g, Fiber 5 g, Protein 21 g, SaturatedFat 3 g

PASTA CARBONARA



Pasta Carbonara image

Make and share this Pasta Carbonara recipe from Food.com.

Provided by Barenakedchef

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

coarse salt and pepper
6 slices bacon, cut crosswise into 1-inch pieces
4 leeks, halved lengthwise, rinsed well, and thinly sliced (white and light-green parts only)
3/4 lb short pasta, such as campanelle (I used gemelli and more like 1/2 lb.) or 3/4 lb orecchiette (I used gemelli and more like 1/2 lb.)
2 large eggs
1/2 ounce parmesan cheese, grated (1/4 cup)
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup fresh parsley leaves, coarsely chopped (optional)

Steps:

  • 1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I did not pour off any fat... it looked too good to discard.) Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
  • 2. Add pasta to pot and cook according to package instructions. Reserve 1/4 cup of the pasta cooking liquid. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
  • 3. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.

Nutrition Facts : Calories 478.2, Fat 10.4, SaturatedFat 3.5, Cholesterol 104.3, Sodium 212.8, Carbohydrate 77.1, Fiber 4.5, Sugar 5.9, Protein 18.4

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  • Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I do not pour off any fat…) Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
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