Orrechiette Carbonara

Orrechiette Carbonara
Photo by Lisa Hubbard


  • 2 medium leeks
  • ½ cup freshly grated Parmesan cheese
  • 4 slices applewood-smoked bacon
  • 10 ounces orecchiette (little ear-shaped pasta) or small shells
  • 1 tablespoon fresh Italian parsley
  • 2 large eggs
  • freshly grated Parmesan cheese

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside. Meanwhile, cook past...

View full recipe at Epicurious


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