Pasta Carbonara — Easiest Weeknight Dinner
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I know what you’re thinking: Pasta carbonara? The week after Thanksgiving? Thanks, but no thanks.
But, and forgive me if I’m wrong, I think you might be thinking of an entirely different dish, one containing vast amounts of cheese and butter?
I had misconceptions, too. But true pasta carbonara is in fact light, and this recipe, from Everyday Food, calls for sautéed leeks, grated lemon zest, and freshly squeezed lemon juice, flavors that make this carbonara preparation particularly fresh and light. What I love most about this dish is the sauce, made with two whisked eggs, 1/4 cup of the pasta cooking liquid, and 1/4 cup of grated Parmigiano Reggiano, an incredibly creamy mixture (despite containing no cream at all) that coats the pasta so well, making every bite especially tasty. Oddly, it tastes not the least bit eggy. Just creamy and delicious. Yum.
With bacon and eggs on hand, dinner can be assembled in a flash. I’ve made this dish once a week since my Everyday Food magazine arrived in mid-October. Nothing makes me happier than whisking that pasta cooking liquid with the eggs and cheese, watching it transform into a magically flavorful sauce, and throwing dinner on the table. I think you’ll enjoy it, too.
How to Make Pasta Carbonara, Step by Step
First, slice up some leeks. Transfer them to a large bowl of cold water to soak and to let the dirt settle — leeks can be very dirty.
Then, dice up some bacon and …
… crisp it up in a pan.
Set it aside; then cook the leeks in the bacon fat.
Boil a pot of water; then cook whatever pasta you like till al dente.
I’ve been loving this Casarecce:
This is the key step: be sure to reserve some of the pasta cooking liquid. You only need 1/4 cup initially, but I suggest reserving much more because it’s so nice having on hand for reheating.
Whisk together the sauce: 2 eggs, 1 tablespoon lemon juice, 1/4 cup parmesan, and 1/4 cup reserved pasta cooking liquid.
Drain the pasta.
Add it to the skillet with the leeks, the crisped bacon, and the sauce.
Chop up some parsley.
Add it to the skillet and stir to combine.
Shave more parmesan and crack more pepper over top to taste.
Adapted from: Everyday Food
Note: If you want to make this vegetarian, use 3 tablespoons of olive oil in place of the bacon.
- Coarse salt and ground pepper
- 6 slices bacon, cut crosswise into 1-inch pieces
- 4 leeks (white and light-green parts only), halved lengthwise, thinly sliced, and soaked in cold water
- 3/4 pound short pasta, such as campanelle, orecchiette, or gemelli
- 2 large eggs
- 1/2 ounce Parmesan, grated (1/4 cup), plus more for serving
- zest of 1 lemon plus 1 tablespoon lemon juice
- 1/2 cup fresh parsley leaves, coarsely chopped
- Set a large pot of salted water to boil (I use 1 tablespoon kosher salt). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I do not pour off any fat…) Add leeks, season lightly with salt and pepper to taste, and cook, stirring often, until leeks are golden brown, about 10 minutes.
- Add pasta to pot and cook according to package instructions. Reserve 1/4 cup or more of the pasta cooking liquid — I reserve about 2 cups to ensure I have extra on hand for reheating. In a large bowl, whisk together eggs, parmesan, lemon zest, and lemon 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. Notes: If you are concerned about the raw eggs being cooked, simply add the pasta to the skillet with the leeks and the bacon. Add the sauce and cook for a minute or two. Add the parsley and serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian, American
Keywords: leeks, lemon, pasta, carbonara