Portobello and Leek Carbonara Pasta

1. 1

   Bring water for pasta to a boil.

2. 2

   Heat a large skillet oven medium heat and add bacon.

3. 3

   Cook until fat is rendered and bacon is crispy, about 6-7 minutes.

4. 4

   Remove with a slotted spoon and place on a paper towel to drain.

5. 5

   Reduce heat to low.

6. 6

   Add in leeks with a pinch of salt, then toss mushrooms on top.

7. 7

   Stir everything together to coat, then let cook until ingredients are softened, about 5 minutes.

8. 8

   At this time, throw the pasta in the water to cook; it is really important that the pasta is hot.

9. 9

   While the pasta is cooking, mix eggs and cheese together in a large bowl.

10. 10

    The mixture will be thick.

11. 11

    As soon as pasta is finished, reserve 1/2-3/4 cup of liquid, drain pasta and immediately throw pasta into the skillet.

12. 12

    Toss with the leeks and mushrooms to coat, then remove from heat.

13. 13

    With a large spoon in one hand, add the egg mixture right on top and immediately begin stirring the pasta together.

14. 14

    I usually stir for a good minute or two.

15. 15

    At this time if desired, add the pasta water to the skillet to make things a bit more creamy and saucy.

16. 16

    Toss in bacon.

17. 17

    Taste and season more if desired.

18. 18

    Serve immediately with extra cheese!

* Per serving · 4 servings · Values may vary.

No additional tips available.