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1
Wash the Swiss chard and remove the ribs from the leaves.
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2
Slice leaves into ribbons.
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3
Set aside.
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4
Slice the leek in half, and then slice again the long way.
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5
Rinse between each layer to remove any sand.
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6
Slice thinly.
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7
In a tall-sided (3 or more) pan, bring water to a boil for the pasta.
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8
Add some salt.
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9
Once its boiling add the pasta and cook for the lowest suggested time on the package, as it will cook a bit more in the following steps.
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10
Drain pasta in a colander, reserving 1 cup of the pasta water.
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11
Toss the colander every once in a while to keep the pasta loose until ready to incorporate it back into the sauce.
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12
In the same pan, saute leek on medium heat in the olive oil until soft, about 3 minutes.
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13
Add half of the garlic and continue to saute for about 30 seconds, being careful not to brown the garlic.
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14
Add the chard and wine, tossing to coat.
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15
Cover and let it simmer until the wine has reduced to a thick sauce and the chard is wilted, stirring occasionally, about 5 minutes.
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16
Pour into a bowl and set aside.
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17
Meanwhile, beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps.
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18
Set aside.
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19
Using the same pan, on medium heat, cook the pancetta until crispy and some fat has rendered, about 4 minutes.
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20
Add the remaining garlic and saute until fragrant, about 30 seconds.
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21
Add the leek mixture and combine, stirring up the brown bits, for 2 minutes.
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22
Toss the pasta in the pan with the garlicky pancetta and greens and toss for 1-2 minutes, coating it in the sauce, working the noodles as you go to loosen them up and warm them.
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23
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, tossing and mixing constantly until the eggs thicken and being careful not to scramble them.
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24
Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency.
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25
Season the carbonara with the freshly ground black pepper.
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26
Top each serving with freshly chopped parsley and additional cheese.
