Ingredients:
- ½ lb spaghetti
- 5 strips bacon or pancetta
- 1-2 leeks
- 250 g pecorino cheese
- 2 eggs + 1 yolk
- Black pepper
Directions:
- Cut bacon or pancetta into small cubes. Trim off ends of leek, cut in half lengthwise, wash thoroughly, and slice into half moons.
- If cheese is not pre-shredded, shred it.
- Crack eggs and yolk into medium mixing bowl, then whisk. Add in cheese and black pepper and mix until well combined.
- Boil a pot of salted water for pasta, and cook according to package instructions.
- When 10-11 minutes remain on pasta, heat a skillet and start cooking the bacon. Cook until not quite crispy, then add leeks and cook 5 minutes.
- Reserve 1.5 to 2 cups pasta water. Use some to temper egg/cheese mixture.
- When leeks are done, pull skillet off of heat. Add drained pasta into skillet, and stir in egg mixture. Stir in more pasta water as needed to thin out sauce and bring it to a glossy, smooth texture.
- Serve and enjoy!