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Orecchiette Carbonara with Leeks

Orecchiette Carbonara with Leeks
  • Category

    American

  • Cusine

    American

Ingredients

1 lb orecchiette pasta

2 tablespoons olive oil

2 leeks, thinly sliced

4 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1/4 cup dry white wine

3 large eggs, lightly beaten

1/2 cup freshly grated Parmesan cheese

Kosher salt and freshly ground black pepper, to taste

3 slices bacon, diced

1/4 cup chopped fresh parsley leaves

Directions

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.