Orecchiette Carbonara

Ingredients

• •4 slices applewood bacon
• •1 cup cremini mushrooms
• •2 large eggs
• •kosher salt and pepper
• •2 medium leeks
• •1 tablespoon olive oil
• •250 grams orecchiette
• •½ cup parmesan cheese
• •1 tablespoon parsley
• •½ cup freshly peas

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Method

From foodista.com — read the original

1. 1Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain.
2. 2Pour off all but 2 tablespoons fat from skillet if necessary.
3. 3Add mushrooms and saute over medium heat about 3 minutes.
4. 4Add green peas and saute for 2 more minutes.
5. 5Add 1 tablespoon olive oil and add leeks and saut over about 6 minutes. Set aside. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
6. 6Drain pasta, reserving 1/2 cup pasta cooking liquid.
7. 7Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid.
8. 8Add pasta to leeks and mushroom mixture in skillet and stir to heat.
9. 9Remove skillet from heat.
10. 10Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.)
11. 11Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley.
12. 12Serve pasta, passing additional cheese separately.