Carbonara with Leeks and Pancetta Carbonara with Leeks and Pancetta

Carbonara with Leeks and Pancetta

What we love most about carbonara is that you only need a few simple ingredients to wind up with an irresistible and comforting dish! Remember the trick to making a successful carbonara is making sure the sauce is hot, but not curdled! So make sure your stir your egg mixture quickly over the heat and you don't let it sit long enough to turn into a scramble! 


  • 8 ounces uncooked spaghetti
  • ½ cup finely grated Parmigiano-Reggiano cheese, plus more for serving
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • 4 large egg
  • 4 large egg white
  • ½ cup chopped pancetta (about 2 ounces)
  • 2 cups thinly sliced leek (about 2 large)
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh flat-leaf parsley

How To Make

STEP 1: Bring a large pot of water to a boil. Add dry pasta and cook according to the package directions. Drain, reserving 1/2 cup pasta water.

STEP 2: In a small bowl, add cheese, pepper, salt, eggs, and egg whites, whisk until combined . Gradually whisk the reserved 1/2 cup pasta into egg mixture.

STEP 3: Cook pancetta in a large nonstick skillet over medium-high heat until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add leek to drippings in pan, and sauté 4 minutes. Add garlic to pan; sauté for 1 minute. Add cooked pasta, cheese mixture, and pancetta to pan, be sure to reserve some pancetta for topping; reduce heat, and cook for 2-3 minutes, tossing well until pasta is evenly coated coat.

STEP 4: Sprinkle with parsley, reserved pancetta and grated Parmigiano-Reggiano. Serve immediately. Enjoy! 



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