The best pasta carbonara with leeks
Adapted from The Kitchen Sink Recipes
1/2 pound long pasta, spaghetti, bucatini, linguine or other favorite
2 ounces pancetta or regular bacon, finely diced
1 leek, trimmed and sliced in half moons, well washed
1 egg, plus 1 egg per serving (e.g., if you’re serving 2, you’ll need 3 eggs)
1/3 cup freshly grated parmigano-reggiano
1 teaspoon freshly ground black pepper
splash of vinegar
In a pot of boiling, salted water, cook the bucatini until almost al dente.
Meanwhile, heat a skillet over medium-high heat. Add the pancetta or bacon to the heated skillet and cook until slightly browned. Add the sliced leek and cook until the leek is softened. Transfer the leek-pancetta mixture to a large bowl.
In another medium bowl, whisk together 1 egg, the cheese and pepper.
Once the pasta is almost al dente, transfer it to the large bowl holding the pancetta and leeks, reserving the pasta water and holding it at a gentle simmer. Add a splash of vinegar to the simmering water and crack the remaining eggs into small cups. Then gently pour the racked eggs into the simmering water. For a runny egg, cook the eggs for 2 to 3 minutes and remove carefully with a slotted spoon.
Whisk a tablespoon or so of the reserved pasta water, in a slow stream, into the egg mixture. Add the egg mixture to the bowl holding the pasta and pancetta-leek mixture; and toss for several minutes, until the sauce is thick and creamy.
Serve the pasta in bowls and top each bowl with a poached egg and, if desired, more freshly cracked black pepper.
Serves 2
Toddler review-
I was starving and didn't want to wait and make poached eggs to go on top so we passed on it this time (and the smallest guy strongly dislikes eggs). The same little guy didn't know there were egg yolks in the sauce though and had two bowls. I was a little worried the kids would be able to taste the onionly leeks and protest but they didn't even mention it. Three empty bowls.
1/2 pound long pasta, spaghetti, bucatini, linguine or other favorite
2 ounces pancetta or regular bacon, finely diced
1 leek, trimmed and sliced in half moons, well washed
1 egg, plus 1 egg per serving (e.g., if you’re serving 2, you’ll need 3 eggs)
1/3 cup freshly grated parmigano-reggiano
1 teaspoon freshly ground black pepper
splash of vinegar
In a pot of boiling, salted water, cook the bucatini until almost al dente.
Meanwhile, heat a skillet over medium-high heat. Add the pancetta or bacon to the heated skillet and cook until slightly browned. Add the sliced leek and cook until the leek is softened. Transfer the leek-pancetta mixture to a large bowl.
In another medium bowl, whisk together 1 egg, the cheese and pepper.
Once the pasta is almost al dente, transfer it to the large bowl holding the pancetta and leeks, reserving the pasta water and holding it at a gentle simmer. Add a splash of vinegar to the simmering water and crack the remaining eggs into small cups. Then gently pour the racked eggs into the simmering water. For a runny egg, cook the eggs for 2 to 3 minutes and remove carefully with a slotted spoon.
Whisk a tablespoon or so of the reserved pasta water, in a slow stream, into the egg mixture. Add the egg mixture to the bowl holding the pasta and pancetta-leek mixture; and toss for several minutes, until the sauce is thick and creamy.
Serve the pasta in bowls and top each bowl with a poached egg and, if desired, more freshly cracked black pepper.
Serves 2
Toddler review-
I was starving and didn't want to wait and make poached eggs to go on top so we passed on it this time (and the smallest guy strongly dislikes eggs). The same little guy didn't know there were egg yolks in the sauce though and had two bowls. I was a little worried the kids would be able to taste the onionly leeks and protest but they didn't even mention it. Three empty bowls.
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