Spaghetti Carbonara with Leeks and Pancetta

Spaghetti Carbonara with Leeks and Pancetta
Photo by Becky Luigart-Stayner


  • 8 ounces uncooked spaghetti
  • 1 large egg
  • 1/8 teaspoon salt
  • ½ cup chopped pancetta (about 2 ounces)
  • 2 cups thinly sliced leek (about 2 large)
  • 1 large egg white
  • ½ cup (2 ounces) finely grated Parmigiano-Reggiano cheese
  • + 3 more ingredients
    • ¼ teaspoon black pepper
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 garlic cloves, minced

Cook pasta according to the package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid.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 whis...

View full recipe at My Recipes


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