Carbonara over here


Orecchiette pasta resembles little ears. This recipe is so delicious looking, you’ll want to whisper sweet nothings into your bowl. To top it all off it is quick to prepare, so you might want to start thinking about what you’re going to say…

Orecchiette Carbonara

1 box orecchiette
9 slices thick bacon
2 leeks (white and light green parts only) washed, halved and sliced into 1/3″ pieces
2 garlic cloves (minced)
1 bag baby peas (steam-in-bag)
3 egg yolks (at room temperature)
1/4 c heavy cream
1/2 c parmesan (plus more for topping)
Olive oil
Salt & pepper

1. Cook the bacon until crispy (leave the fat in the pan).
2. Drain the bacon on paper towels, then crumble into small pieces.
3. In the same frying pan, cook the leeks and garlic until tender (about 6 minutes).
4. Meanwhile, cook the pasta in 4 quarts of boiling water and microwave your steam-in-bag peas.
5. In a small bowl, whisk together the egg yolks, cream, and parmesan.
6. Add just a splash of the pasta water (reserve a little more on the side in case you need to loosen the sauce later).
7. When the pasta is done, toss it into the skillet with the leeks and heat the mixture on low until the leeks begin to sizzle.
8. Remove the skillet from the heat and toss in the crumbled bacon and the egg/cream/cheese mixture.
9. Continue tossing for a couple of minutes, until the sauce thickens (until eggs are no longer raw).
10. If necessary, you can add a little of the pasta water that you reserved earlier to loosen the sauce.
11. Season generously with salt and pepper and sprinkle on extra cheese just before serving.


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