Leek Greens Carbonara With Bacon and Basil Recipe
Serves 4 to 6
Total time: 40 minutes
Working against the grain, very thinly slice the dark green part of the leek. Rinse in running water, drain, and transfer to a medium bowl. Halve remaining portion of leek lengthwise and repeat, transferring it to another bowl.
Bring a large pot of water to a boil. Add dark green leeks and cook until tender, about 1 minute. Using a slotted spoon, transfer leeks to a colander, rinse in cool water, drain and transfer to a plate. Keep water at a low boil.
In a large, deep skillet, cook bacon over medium heat until just crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside. Return skillet with bacon fat to medium heat and add oil. Add reserved dark green leeks, cook 5 minutes, and then add remaining leeks. Cook, stirring occasionally, until very tender, about 5 minutes.
Add 1 Tbsp. salt to pot of boiling water. Add spaghetti and cook until al dente, 7 to 9 minutes. Meanwhile, in a small bowl, whisk together eggs, Parmesan, pepper and 1 tsp. salt.
Reserve 1 cup pasta water, then drain spaghetti and transfer to skillet with leeks. Add reserved bacon and cook, tossing to combine, until very hot, 1 to 2 minutes. Remove skillet from heat and quickly stir in egg mixture, tossing constantly to combine. (To avoid scrambling the eggs, keep the mixture moving.) Add reserved pasta water a few Tbsp. at a time as needed to keep pasta creamy. Add basil, salt to taste, and toss again. Divide among plates, sprinkle with Parmesan, and serve immediately.