Description
Creamy Leek and Bacon Pasta is made with spaghetti, smoky bacon, leeks, eggs, and Parmesan cheese for a silky sauce without heavy cream. An easy weeknight dinner.
Ingredients
Units
Scale
- 6 oz spaghetti
- 5 oz smoked bacon, diced
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine
- 3 large eggs
- 2 shallots
- 2 leeks
- 2 garlic cloves
- 1/2 beef bouillon cube (o.18 oz)
- 1/2 teaspoon ground nutmeg
- Ground black pepper
Instructions
- Cook 6 oz of spaghetti until al dente, about 11 minutes.
- Meanwhile, cook 5 oz diced smoked bacon until lightly browned. Finely chop the 2 shallots and mince the 2 garlic cloves, then cook them together with the bacon.
- Slice the 2 leeks into half-moons. Add the leeks to the skillet along with just under 1/2 cup dry white wine and 1/2 crumbled beef bouillon cube. Let everything simmer gently until the spaghetti is ready.
- In a bowl, whisk together 1 whole egg and 2 egg yolks with 1/2 cup grated Parmesan cheese until smooth.
- Add the cooked spaghetti to the leek mixture and toss well. Reduce the heat to low, then stir in the egg mixture along with 1/2 teaspoon ground nutmeg and a generous amount of freshly ground black pepper. Heat briefly, then serve immediately.
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian