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Pasta Carbonara With Leeks and Sun-Dried Tomatoes

Fast and Easy Dinner: Pasta Carbonara With Leeks and Sun-Dried Tomatoes

In its classic preparation, pasta carbonara is immensely comforting but a hair heavier than I typically crave this time of year. To make this fast and easy dish Summer-friendly, I add fresh flavor in the form of grassy, slightly sweet leeks, a hefty handful of parsley, and a few slivers of candy-sweet sun-dried tomatoes.

Thin wisps of leeks take to browning in a bath of bacon drippings magnificently, without tacking on more than a couple minutes of prep time, keeping this fresh take on an old friend firmly in the weeknight-dinner camp. Carbonara purists will balk at this suggestion (if they haven't already), but I've even been known to wilt down a bunch of kale, in ribbon form, alongside the leeks for a bulked-up, greener iteration — consider this recipe a template for experimentation.

Get the recipe for this springtime spin on a classic.

Pasta Carbonara With Leeks and Sun-Dried Tomatoes

Pasta Carbonara With Leeks and Sun-Dried Tomatoes

Notes

Substitute Italian guanciale for the bacon, if you can find it.

Pasta Carbonara With Leeks and Sun-Dried Tomatoes

Ingredients

3/4 pound thickly cut bacon, cut into 1/2-inch-wide strips
3 medium leeks, thinly sliced and cleaned
Kosher salt
1 pound spaghetti
3 eggs
1/2 cup parsley, minced
3/4 cup sun-dried tomatoes, cut into 1/4-inch-wide strips
Freshly grated parmesan cheese, for garnish
Freshly cracked black pepper, for garnish

Directions

  1. Add the bacon to a large, straight-sided skillet or Dutch oven, and cook over medium-low heat, stirring occasionally, until the bacon is crisp and the fat has rendered out. Transfer to a paper-towel-lined plate with a slotted spoon, leaving the bacon drippings behind.
  2. Add the leeks and a pinch of salt to the bacon fat, and cook over medium heat, stirring occasionally, until the leeks have softened and begun to brown. Remove from the heat.
  3. Meanwhile, bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente.
  4. While the pasta cooks, whisk the eggs until frothy in a large mixing bowl. Using tongs, immediately add the cooked spaghetti to the eggs, tossing vigorously to coat, and simultaneously cook the egg.
  5. Add the leeks, bacon, parsley, and sun-dried tomatoes to the pasta, and toss to evenly distribute.
  6. Divide among the plates, and top each portion with parmesan cheese and pepper.
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