Description
12 oz spaghetti or fettuccine
2 leeks, white and light green parts only, thinly sliced
2 cloves garlic, minced
4 oz pancetta or bacon, diced
2 large eggs
1/2 cup grated Parmesan cheese
1/2 teaspoon black pepper
1/2 teaspoon salt
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup reserved pasta water
Directions:
Cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add pancetta and cook until crispy. Remove and set aside.
In the same skillet, add sliced leeks and garlic. Sauté for 3-4 minutes until soft.
In a bowl, whisk together eggs, Parmesan, black pepper, salt, lemon zest, and lemon juice.
Add the drained pasta to the skillet with the leeks. Turn off the heat.
Quickly pour the egg mixture over the pasta, tossing to coat while gradually adding reserved pasta water to create a creamy sauce.
Stir in the crispy pancetta and serve immediately with extra Parmesan on top.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 450 kcal per serving | Servings: 4
