Looking for something inexpensive for dinner, I thought of spaghetti carbonara. I flipped through Epicurious and found a good looking recipe for Orrechiette Carbonara. At the grocery there was no orrechiette (and I didn't feel like making it fresh, which isn't actually that hard) so I got small shells. The result was great. Easy, creamy, great flavor. We both had seconds and luckily have more for lunch today. The leeks are a great addition, and right now leeks are particularly sweet. Yum! Also added a nice splash of color.
Ingredients:
Shells (I eyeballed almost a pound with about an inch left in the box)
6 slices bacon cut into cubes
3 leeks, sliced lengthwise in half then cut crosswise in strips (only white and light green parts)
3/4 cup grated Parmesan or Pecorino Romano
3 eggs
Directions:
Sauté the bacon until the fat has rendered and they are crisp. Pour out all but about 2-3 tbsp of the grease.
Add the leeks to the skillet and sauté until tender. Turn off the heat.
Meanwhile, cook the pasta in well salted water. Reserving 1/2 cup of pasta water, drain pasta while there's still a little bite.
Whisk the eggs an cheese together then slowly add reserved pasta water while whisking. Add pasta to leeks and heat through. Remove from heat, add egg mixture, and mix until it thickens and becomes creamy. Toss in bacon and serve!
