Orecchiette Carbonara

Ingredients

• •4 slices applewood bacon
• •1 cup cremini mushrooms
• •2 large eggs
• •kosher salt and pepper
• •2 medium leeks
• •1 tablespoon olive oil
• •250 grams orecchiette
• •½ cup parmesan cheese
• •1 tablespoon parsley
• •½ cup green peas

Method

Adapted from foodista.com

1. 1Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
2. 2Using slotted spoon, transfer bacon to paper towel to drain.
3. 3Pour off all but 2 tablespoons fat from skillet if necessary.
4. 4Add mushrooms.
5. 5Saute over medium heat about 3 minutes.
6. 6Add green peas.
7. 7Saute for 2 more minutes.
8. 8Add 1 tablespoon olive oil.
9. 9Add leeks.
10. 10Saute over about 6 minutes.
11. 11Set aside.
12. 12Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
13. 13Drain pasta, reserving ½ cup pasta cooking liquid.
14. 14Whisk eggs and ½ cup Parmesan in medium bowl to blend.
15. 15Gradually whisk in ¼ cup pasta cooking liquid.
16. 16Add pasta to leeks and mushroom mixture in skillet.
17. 17Stir to heat.
18. 18Remove skillet from heat.
19. 19Pour egg mixture over pasta.
20. 20Stir until sauce is just creamy and eggs are no longer raw, about 2 minutes.
21. 21(Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.).
22. 22Add some of remaining ¼ cup pasta cooking liquid to pasta if needed to moisten.
23. 23Stir in bacon and parsley.
24. 24Serve pasta, passing additional cheese separately.