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Pasta Carbonara With Leeks And Sun Dried Tomatoes
Food & Drink
¾ lb thick-cut bacon, chopped into ½-inch pieces
2 large leeks, washed, halved and sliced
1 lb spaghetti noodles
¾ cup sliced sun-dried tomatoes
½ cup chopped fresh parsley
Grated Parmesan cheese, for topping
Ground black pepper, for topping
In large saucepan or Dutch oven over medium-low heat, cook bacon pieces 7 to 10 minutes, stirring occasionally, until cooked and crisp. Use large slotted spoon to transfer bacon to paper towel-lined plate. Reserve bacon drippings in saucepan.
Cook sliced leeks in bacon drippings in saucepan over medium heat 3 minutes just until leeks are softened and begin to brown. Remove from heat.
Meanwhile, bring large pot of salted water to boil. Cook spaghetti according to package directions until al dente. While pasta cooks, whisk eggs in large bowl 30 seconds to 1 minute until frothy.
Drain spaghetti and immediately add to bowl with eggs. Use tongs to toss spaghetti in egg mixture to cook eggs and coat noodles. Add leeks, bacon, sun-dried tomatoes and parsley. Toss to combine.
Serve pasta topped with grated Parmesan cheese and black pepper.