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Friday, May 4, 2012


I made this delicious dish for a friend - we cooked and ate and talked and cleaned up while our kids nibbled plain pasta with cheese and butter and played.
I had eaten carbonara before - in New Zealand growing up, on my first trip to Paris and most recently at a local restaurant. However, I hadn't ever realized that cream didn't feature in this luscious, rich, delectable dish, until our waiter was explaining the menu to us!! I was thrilled to come across this recipe, and to see for myself that it is the cheese, eggs and pasta water that make the carbonara so creamy. Paired with a salad and crusty bread it makes a very satisfying and elegant dinner.


salt and freshly ground black pepper
6 slices of bacon, cut into 1-inch pieces
4 leeks, halved lengthwise, rinsed well and thinly sliced
3/4 pound short pasta
2 large eggs
1/4 parmesan, grated (plus more for serving)
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup fresh parsley leaves, coarsely chopped

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 of fat from the skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
Add pasta to the 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 and serve immediately.

Recipe adapted from Everyday Food › Food

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