I printed this springtime recipe out from Martha Stewart and it is DELICIOUS and EASY – my kind of recipe! Oftentimes we find that “sauces” made like this aren’t saucy enough for us but by adding a bit more pasta water (closer to 1/2 cup) it was moist and quite tasty enough.
6 slices bacon, cut crosswise into 1 inch pieces
4 leeks thinly sliced
3/4 pound short pasta
2 large eggs
1/4 c. grated Parmesan plus more for serving
1 T. finely grated lemon zest, plus 1 T. lemon juice
1/2 c. fresh parsley leaves, coarsely chopped
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8-10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.