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Creamy Leek and Pancetta Carbonara Recipe with Bright Lemon Zest

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A creamy carbonara featuring silky leeks, crispy pancetta, and bright lemon zest that adds a fresh twist to a classic pasta dish. Perfect for quick, cozy dinners with simple ingredients.

Ingredients

Scale
  • 12 oz (340 g) spaghetti
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 6 oz (170 g) pancetta, diced
  • 4 large egg yolks, room temperature
  • 1 cup (100 g) freshly grated Parmesan cheese
  • Zest of 1 medium lemon
  • 2 cloves garlic, minced (optional)
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 2 tablespoons chopped flat-leaf parsley (optional garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of spaghetti and cook according to package instructions until al dente (about 9-11 minutes). Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 6 oz (170 g) diced pancetta and cook until crisp and golden, about 5-7 minutes. Use a slotted spoon to remove pancetta and set aside, leaving the rendered fat in the pan.
  3. Add the thinly sliced parts of 2 medium leeks to the skillet. Cook gently in the pancetta fat over medium-low heat until soft and translucent, about 7-8 minutes. If using, stir in 2 minced garlic cloves during the last minute. Be patient here; the leeks should become tender but not browned.
  4. In a medium bowl, whisk together 4 large egg yolks and 1 cup (100 g) freshly grated Parmesan cheese until smooth. Add a pinch of freshly cracked black pepper.
  5. Add the drained spaghetti to the skillet with the leeks and pancetta fat. Toss well to coat the pasta in the flavorful oil over low heat. Remove from heat to avoid scrambling eggs in the next step.
  6. Slowly pour the egg and cheese blend over the pasta, tossing vigorously to create a creamy sauce. Add reserved pasta water a little at a time, about 1/4 cup (60 ml), until the sauce reaches your desired creaminess. It should coat the pasta smoothly without looking scrambled.
  7. Gently fold the crispy pancetta back into the pasta. Grate the zest of 1 medium lemon over the top, tossing lightly to distribute the bright flavor evenly.
  8. Taste and add salt if needed (remember pancetta and Parmesan are salty). Finish with a sprinkle of chopped flat-leaf parsley if desired, and an extra crack of black pepper.
  9. Serve immediately.

Notes

Keep the heat low when adding the egg mixture to avoid scrambling. Use room-temperature eggs for a smooth sauce. Reserve pasta water to adjust sauce consistency. Lemon zest adds brightness without acidity. Pancetta can be substituted with bacon or mushrooms for vegetarian version. For gluten-free, use gluten-free pasta. For dairy-free, substitute Parmesan with nutritional yeast and use olive oil instead of butter.

Nutrition

Keywords: carbonara, leek, pancetta, lemon zest, creamy pasta, quick dinner, easy recipe, comfort food

Find it online: https://novanosh.com/creamy-leek-and-pancetta-carbonara-recipe-with-bright-lemon-zest-easy-and-delicious/