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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

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

Step 2

  • Pour off all but 2 tablespoons fat from skillet if necessary.
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Step 3

  • Add mushrooms and saute over medium heat about 3 minutes.
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  • Length: 3 minutes

Step 4

  • Add green peas and saute for 2 more minutes.
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  • Length: 2 minutes

Step 5

  • 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.
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  • Length: 6 minutes

Step 6

  • Drain pasta, reserving 1/2 cup pasta cooking liquid.
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Step 7

  • Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid.
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Step 8

  • Add pasta to leeks and mushroom mixture in skillet and stir to heat.
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Step 9

  • Remove skillet from heat.
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Step 10

  • 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.)
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  • Length: 2 minutes

Step 11

  • Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley.
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Step 12

  • Serve pasta, passing additional cheese separately.
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