Pasta Carbonara
This is such an easy meal to make. It is one of our favorites, I think my 7 year old Simon, would eat this everyday, if I made it that often. This time it was lovely to actually use leeks from our garden. If you prefer not to add the peas, thats ok too. The only think you must do, is use real parmesan cheese, it will make all the difference. I used spaghetti, but any pasta is fine.
Ingredients:
3 tablespoons butter or olive oil
2 packages diced bacon
2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced
500g spaghetti, or any other pasta
2 large eggs, room temperature
1/2 c. freshly grated Parmesan cheese plus more for serving
2 cups baby peas (or less) optional
salt and pepper to taste
Directions:
Sauté bacon and leeks butter or olive oil, in large pan over medium heat until bacon is cooked and the leeks are soft, about 6 -8 minutes. Set aside.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks and bacon in the pan, and stir to heat. Add in the peas if using. Remove pan from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes.
(Return pan to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed. Taste for salt and pepper, and serve !
xo, Diana
Ingredients:
3 tablespoons butter or olive oil
2 packages diced bacon
2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced
500g spaghetti, or any other pasta
2 large eggs, room temperature
1/2 c. freshly grated Parmesan cheese plus more for serving
2 cups baby peas (or less) optional
salt and pepper to taste
Directions:
Sauté bacon and leeks butter or olive oil, in large pan over medium heat until bacon is cooked and the leeks are soft, about 6 -8 minutes. Set aside.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks and bacon in the pan, and stir to heat. Add in the peas if using. Remove pan from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes.
(Return pan to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed. Taste for salt and pepper, and serve !
xo, Diana
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