Orecchiette Carbonara

Orecchiette Carbonara

Orecchiette Carbonara

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   13 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 4 slice applewood bacon, diced
  • 1 cup sliced shiitake or cremini mushrooms
  • 2 large eggs at room temperature
  • Kosher salt and freshly ground black pepper
  • 2 mediums leeks (white and pale green parts only), halved lengthwise then cut crosswise in
  • 1 tablespoon olive oil
  • 250 grams orecchiette
  • 1/2 cup freshly grated parmesan cheese, plus additional for serving
  • 1 tablespoon chopped Italian parsley
  • 1/2 cup freshly shelled green peas
Instructions

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain.

Pour off all but 2 tablespoons fat from skillet if necessary.

Add mushrooms and saute over medium heat about 3 minutes.

Add green peas and saute for 2 more minutes.

Add 1 tablespoon olive oil and add leeks and saut over about 6 minutes. Set aside.Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid.

Add pasta to leeks and mushroom mixture in skillet and stir to heat.

Remove skillet from heat.

Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.)

Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley.

Serve pasta, passing additional cheese separately.

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