Best 2 Pasta Carbonara With Leeks And Lemon Recipes

Pasta carbonara is a classic Italian dish that is simple to make and always a crowd-pleaser. However, if you are looking for a way to elevate this dish, try adding leeks and lemon. The leeks add a subtle sweetness and earthiness, while the lemon brightens up the dish and adds a touch of acidity. The result is a pasta dish that is both flavorful and refreshing.

Here are our top 2 tried and tested recipes!

PASTA CARBONARA WITH LEEKS AND LEMON

Pasta Carbonara with Leeks and Lemon image

This dish transforms simple ingredients like bacon, eggs, and cheese into something that is absolutely irresistible.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 30m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 477 g, Fat 9 g, Fiber 5 g, Protein 21 g, SaturatedFat 3 g

PASTA CARBONARA

Pasta Carbonara image

Make and share this Pasta Carbonara recipe from Food.com.

Provided by Barenakedchef

Categories Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

coarse salt and pepper
6 slices bacon, cut crosswise into 1-inch pieces
4 leeks, halved lengthwise, rinsed well, and thinly sliced (white and light-green parts only)
3/4 lb short pasta, such as campanelle (I used gemelli and more like 1/2 lb.) or 3/4 lb orecchiette (I used gemelli and more like 1/2 lb.)
2 large eggs
1/2 ounce parmesan cheese, grated (1/4 cup)
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup fresh parsley leaves, coarsely chopped (optional)

Steps:

1. 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. (I did not pour off any fat... it looked too good to discard.) Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
2. Add pasta to pot and cook according to package instructions. Reserve 1/4 cup of the pasta cooking liquid. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
3. 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.

Nutrition Facts : Calories 478.2, Fat 10.4, SaturatedFat 3.5, Cholesterol 104.3, Sodium 212.8, Carbohydrate 77.1, Fiber 4.5, Sugar 5.9, Protein 18.4

Tips:

Use good quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your pasta carbonara. Use the best Parmesan cheese you can find, and make sure the eggs are fresh.
Don't overcook the pasta: Pasta carbonara is best when the pasta is cooked al dente, or slightly firm to the bite. Overcooked pasta will become mushy and ruin the dish.
Cook the eggs slowly: When adding the eggs to the pasta, do it slowly and stir constantly. This will help prevent the eggs from scrambling and turning into scrambled eggs.
Add the cheese gradually: Add the Parmesan cheese to the pasta a little at a time, stirring constantly. This will help prevent the cheese from clumping together.
Season to taste: Add salt and pepper to taste. You may also want to add a squeeze of lemon juice or a pinch of red pepper flakes.
Serve immediately: Pasta carbonara is best served immediately, while it is still hot and creamy.

Conclusion:

Pasta carbonara is a classic Italian dish that is easy to make and delicious. With a few simple ingredients, you can create a meal that is sure to please everyone at your table. So next time you're looking for a quick and easy weeknight meal, give pasta carbonara a try.