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Pasta Carbonara with Asparagus
Ingredients
  • kosher salt and ground pepper
  • 6 slices bacon, cut crosswise into 1-inch pieces
  • 4 leeks* (white and light-green parts only) or spring onions*, halved lengthwise, rinsed well, and thinly sliced
  • ¾ pound short pasta, such as campanelle or orecchiette
  • ¾ pound of asparagus, ends trimmed
  • 2 large eggs
  • ½ ounce Parmesan, grated ( ¼ cup), plus more for serving (optional)
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
  • ½ cup fresh parsley leaves, coarsely chopped (optional - I didn’t use them this time around)*If you don’t have leeks or onions, any onion will do - finely chop about a half cup or more of whatever onion you have on hand.
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