Ingredients:
3 tbsp Olive oil
1/3 pound Bacon or pancetta
2 each Leeks
3 cloves Garlic
1 tsp Black pepper
1/2 cup White wine
1/2 cup Parsely
1 pound Bucatinit
6 each Egg yolks
1/2 cup Paresan cheese
1/2 cup Romano cheese
1 tbsp Lemon zest
1 each Juice of a lemon
Preparation:
Heat a large pot of water to a boil for pasta.
Heat a large skillet over medium heat with olive oil, 3 TBSP, add bacon or pancetta and render 2-3 minutes. Add leeks and garlic and season with pepper, stir 3-5 minutes. Add wine to pan and let it absorb, turn heat down to low, and add parsley.
Season pasta water liberally with salt and cook pasta 1-2 minutes less than package directions.
Whisk up egg yolks, cheeses, and zest and juice of 1 lemon.
Just before draining pasta, add 1 1/4 cups of boiling salted pasta water to egg yolks while whisking. Drain pasta and add to leeks in skillet, pour eggs over, turn off heat, and toss pasta with tongs 1-2 minutes to combine; adjust salt and pepper to taste. Serve pasta in shallow bowls with more cheese to pass for topping.
pasta