Spaghetti Carbonara With Leeks And Pancetta Recipe

Name: Spaghetti Carbonara With Leeks And Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook pasta according to the package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid.
2
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.
3
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 saute 4 minutes. Add garlic to pan; saute 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.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces uncooked spaghetti, 1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and more.

Yes, Spaghetti Carbonara With Leeks And Pancetta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Carbonara With Leeks And Pancetta

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