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Spaghetti Carbonara with Leeks and Pancetta Recipe

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This recipe for Spaghetti Carbonara with Leeks and Pancetta is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz spaghetti
1/2 c. grated Parmigiano Reggiano
1/4 t. pepper
1/4 t. salt
2 lg eggs
1/2 c. chopped pancetta (2 oz) I add 4
2 lg. leeks thinly sliced
2 garlic gloves
2 T. chopped parsley
optional: could add sun dried tomatoes
Directions:
Directions:
Cook pasta (I use some with jerusalam artichoke) undercooked. Reserve 1 c. pasta water.

Combine cheese, salt, pepper, egg in small bowl, mix with whisk. Gradually add 1/4 c. pasta water and stir constantly.

Cook pancetta in large skillet over med-high heat until crisp. Remove from pan. Add more oil if needed. Saute leek about 4 minutes or more. Add garlic (I add roasted) for 1 min. Add bit of herbs if desired for 1 min.
Add pasta, cheese mixture, and pancetta, sun dried tomatoes to pan, reduce heat and cook 1 min toss well to coat. Cook another minutes. May need to add more pasta water.
Sprinkle with parsley.
Reheats well.
Number Of Servings:
Number Of Servings:
4

 

 

 

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