Spaghetti Carbonara with Leeks and Pancetta
spaghetti, leek, cheese, pancetta, egg, parsley, garlic
Ingredients
8 ounces uncooked spaghetti 1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese 1/4 teaspoon black pepper 1/8 teaspoon salt 1 large egg 1 large egg white 1/2 cup chopped pancetta (about 2 ounces) 2 cups thinly sliced leek (about 2 large) 2 garlic cloves, minced 2 tablespoons chopped fresh flat-leaf parsley
Directions for Spaghetti Carbonara with Leeks and Pancetta Recipe
Cook pasta according to the package directions, omitting salt and fat. 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. Cook pancetta in a large nonstick skillet over medium-high heat until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add leek to drippings in pan, and sauté 4 minutes. Add garlic to pan; sauté for 1 minute. Add pasta, cheese mixture, and pancetta to pan; reduce heat, and cook 1 minute, tossing well to coat. Cook 1 minute. Sprinkle with parsley; serve immediately.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: 1 1/4 cups)
Tags
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