Spaghetti Carbonara with Breadcrumbs and Melted LeeksServes 4 to 6
Prep time: 15 minutes
Cook time: 20 minutes

  • 1 tablespoon unsalted butter
  • 2 cups halved, thinly sliced leeks (white and light green
  • parts only, from about 2 leeks)
  • ½ cup white wine
  • salt
  • freshly ground black pepper
  • 10 slices thick-cut bacon, roughly chopped
  • 1 pound spaghetti
  • ½ cup finely grated Parmesan cheese,
  • plus more for garnish if desired
  • ½ cup finely grated Pecorino Romano cheese
  • 2 large eggs
  • ¼ cup fresh breadcrumbs, toasted

In a medium skillet, melt the butter over medium-low heat. Add the leeks and the wine. Simmer over medium-low heat until the leeks are tender and nearly all the wine has evaporated, about 15 minutes. Season with salt and pepper. Transfer the leeks to a small bowl and cover to keep warm. Meanwhile, in a separate skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to a paper-towel-lined plate to drain. While the bacon and leeks cook, bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Drain the pasta, reserving ¼ cup of the pasta water.

In a large bowl, whisk the Parmesan, Pecorino Romano, and eggs together. Slowly whisk in the reserved pasta water. Toss the spaghetti, bacon, and leeks with the egg-cheese mixture until well combined. Season with salt and pepper. Transfer the pasta to a serving dish. Garnish with the breadcrumbs and additional Parmesan, if desired. Serve immediately.

Recipe by Ashley Gartland. Photography by Ellen Werner.

Categories: Recipes

Leave a Reply