Name: Orecchiette Carbonara
Yield: 4 Servings
Ingredients: 4 applewood-smoked bacon slices, diced; 2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces; 10 ounces orecchiette (little ear-shaped pasta) or small shells; 2 large eggs, room temperature; 1/2 cup freshly grated Parmesan cheese plus additional for serving; 1 tablespoon chopped fresh Italian parsley

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Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman carbonara dish.

Recipe notes