pasta carbonara with leeks and lemon... 30 minutes

the goods:

6 slices bacon, cut crosswise into 1-inch pieces

4 leeks (white and light green parts only), halved lengthwise, rinsed well, and thinly sliced

3/4 pound short pasta, such as campanelle, orcchiette, or fusilli

2 large eggs

1/4 cup Parmesan, grated, plus more for serving

1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice

1/2 cup parsley leaves, coarsely chopped

Set a large pot of salted water to boil. In a large skillet, cook bacon over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.

Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.

Drain pasta and immediately add to egg mixture. along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese to serve.