Pasta Carbonara with Leeks and Lemons

Name: Pasta Carbonara with Leeks and Lemons
Ingredients: Coarse salt and ground pepper; 6 slices bacon, cut crosswise into 1-inch pieces; 4 leeks (white and light-green parts only), halved lengthwise, thinly sliced, and soaked in cold water; 3/4 pound short pasta, such as campanelle, orecchiette, or gemelli; 2 large eggs; 1/2 ounce Parmesan, grated (1/4 cup), plus more for serving; zest of 1 lemon plus 1 tablespoon lemon juice; 1/2 cup fresh parsley leaves, coarsely chopped

"Flavored with leeks and lemons, this pasta carbonara is especially fresh and light. With bacon and eggs on hand, dinner is done in no time!..."

INGREDIENTS

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Coarse salt and ground pepper

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6 slices bacon, cut crosswise into 1-inch pieces

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4 leeks (white and light-green parts only), halved lengthwise, thinly sliced, and soaked in cold water

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3/4 pound short pasta, such as campanelle, orecchiette, or gemelli

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2 large eggs

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1/2 ounce Parmesan, grated (1/4 cup), plus more for serving

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zest of 1 lemon plus 1 tablespoon lemon juice

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1/2 cup fresh parsley leaves, coarsely chopped

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