- Rachael Ray - https://www.rachaelray.com -

Rachael’s Bucatini Carbonara with Leeks, Lemon and Green Garlic

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].

Ingredients

Preparation

Heat a large pot [3] of water to a boil for pasta.

Heat a large skillet [3] over medium heat with EVOO [2], 3 turns of the pan [3], add guanciale or pancetta and render 2-3 minutes. Add leeks and garlic and season with pepper, stir 3-5 minutes. Add wine to pan [3] and let it absorb, turn heat down to low, and add parsley.

Season pasta water liberally with salt and cook pasta 1-2 minutes less than package directions.

Whisk [4] up egg yolks, cheeses, and zest and juice of 1 lemon.

Just before draining pasta, add a mug (about 1 1/4 cups) of boiling salted water to egg yolks while whisking. Drain pasta or transfer with spider to leeks in skillet, pour eggs over, turn off heat, and toss pasta with tongs 1-2 minutes to combine; adjust salt and pepper to taste. Serve pasta in shallow bowls [5] with more cheese to pass for topping.