You may also like
Categories:Viewed: 67 - Published at: 5 years ago
Ingredients
- 2 slices bacon, chopped finely
- 1 medium leek, white and pale green parts only, halved lengthwise, and then sliced crosswise into 1/3-inch pieces
- 5 ounces small shaped pasta like chiocciole or orecchiette
- 1 large egg
- 1/4 cup Parmesan, grated
- 1/2 tablespoon Italian parsley, chopped
- Salt and pepper
Method
- Bring a large pot of water to a boil. Meanwhile, add the bacon to a large skillet set over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon is browned and crispy. Remove the pieces with a slotted spoon.
- Remove all but 1 tablespoon of the bacon fat. With the heat on medium, add the sliced leeks. Cook until they are very tender, about 6 minutes.
- While the leeks are cooking, add a couple tablespoons of salt to the boiling water. Then dump in the pasta. Cook according to the directions on the box. Drain the pasta when done, reserving about 1/4 cup of the pasta water to use later.
- Toss the pasta into the skillet. Cook over medium-high heat for a minute, tossing constantly. Turn off the heat.
- In a large bowl, whisk together the egg and the Parmesan cheese. Slowly whisk in half of the pasta water. Add the contents from the skillet along with the bacon and chopped parsley. Toss well. If too dry, add the rest of the pasta water and toss. Season with salt and pepper to taste.
