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Gallery Pasta Carbonara with Leeks and Lemon Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist Coarse salt and ground pepper 6 slices bacon, cut crosswise into 1-inch pieces 4 leeks (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced 3/4 pound short pasta, such as campanelle or orecchiette 2 large eggs 1/2 ounce Parmesan, grated (1/4 cup), plus more for serving (optional) 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice 1/2 cup fresh parsley leaves, coarsely chopped

Gallery Pasta Carbonara with Leeks and Lemon

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Pasta Carbonara with Leeks and Lemon

Pasta Carbonara with Leeks and Lemon

Pasta Carbonara with Leeks and Lemon

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 4

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt and ground pepper 6 slices bacon, cut crosswise into 1-inch pieces 4 leeks (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced 3/4 pound short pasta, such as campanelle or orecchiette 2 large eggs 1/2 ounce Parmesan, grated (1/4 cup), plus more for serving (optional) 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice 1/2 cup fresh parsley leaves, coarsely chopped

Directions

Set a large pot of salted water to boil. 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. 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.

Reviews (6)

 Add Rating & Review     41 Ratings   5 star values:        21    4 star values:        7    3 star values:        8    2 star values:        4    1 star values:        1

Reviews (6)

Add Rating & Review     41 Ratings   5 star values:        21    4 star values:        7    3 star values:        8    2 star values:        4    1 star values:        1

Add Rating & Review

41 Ratings 5 star values: 21 4 star values: 7 3 star values: 8 2 star values: 4 1 star values: 1

41 Ratings 5 star values: 21 4 star values: 7 3 star values: 8 2 star values: 4 1 star values: 1

41 Ratings 5 star values: 21 4 star values: 7 3 star values: 8 2 star values: 4 1 star values: 1

  • 5 star values: 21 4 star values: 7 3 star values: 8 2 star values: 4 1 star values: 1

    Martha Stewart Member     Rating: Unrated       02/26/2014   Can someone reassure me that the recipe wants me to add the pasta to the raw egg mixture?  

Martha Stewart Member     Rating: Unrated       06/04/2013   This recipe is wonderful. I make it with gemelli pasta, because the small spirals are so chewy! Even better the next day - if there are leftovers!  

Martha Stewart Member     Rating: Unrated       03/19/2013   This is one of my favorite recipes, so simple and easy to make. It's a definite keeper. I like the addition of frozen peas. The variation I made last night was steaming some fresh asparagus, chopping it up into smaller pieces and added to the pasta at the last minute. So yummy!  

Martha Stewart Member     Rating: 5 stars       08/18/2012   also used spaghetti rather than a shorter pasta. Delish!  

Martha Stewart Member     Rating: 5 stars       08/18/2012   delicious quick recipe. the leeks & lemon add a lot of flavor. i added frozen peas for color, used both shaved parmesan & grated.  

Martha Stewart Member     Rating: 5 stars       12/07/2011   This is a delicious and easy recipe. The leeks and lemon really elevated this carbonara recipe to the next level. My family literally licked the plates.

    Martha Stewart Member

    Rating: Unrated 02/26/2014

Can someone reassure me that the recipe wants me to add the pasta to the raw egg mixture?

Rating: Unrated

Rating: Unrated 06/04/2013

This recipe is wonderful. I make it with gemelli pasta, because the small spirals are so chewy! Even better the next day - if there are leftovers!

Rating: Unrated 03/19/2013

This is one of my favorite recipes, so simple and easy to make. It’s a definite keeper. I like the addition of frozen peas. The variation I made last night was steaming some fresh asparagus, chopping it up into smaller pieces and added to the pasta at the last minute. So yummy!

Rating: 5 stars 08/18/2012

also used spaghetti rather than a shorter pasta. Delish!

Rating: 5 stars

delicious quick recipe. the leeks & lemon add a lot of flavor. i added frozen peas for color, used both shaved parmesan & grated.

Rating: 5 stars 12/07/2011

This is a delicious and easy recipe. The leeks and lemon really elevated this carbonara recipe to the next level. My family literally licked the plates.

All Reviews for Pasta Carbonara with Leeks and Lemon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta Carbonara with Leeks and Lemon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest