How To Make Orecchiette Carbonara | Recipe

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In this post, you will learn how to make Orecchiette Carbonara and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Orecchiette Carbonara.

The Ingredients:-

4 slice applewood bacon, diced
1 cup sliced shiitake or cremini mushrooms
2 large eggs at room temperature
Kosher salt and freshly ground black pepper
2 mediums leeks (white and pale green parts only), halved lengthwise then cut crosswise in
1 tablespoon olive oil
250 grams orecchiette
1/2 cup freshly grated parmesan cheese, plus additional for serving
1 tablespoon chopped Italian parsley
1/2 cup freshly shelled green peas

The Instructions:–

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add mushrooms and saute over medium heat about 3 minutes. Add green peas and saute for 2 more minutes. Add 1 tablespoon olive oil and add leeks and sauté over about 6 minutes. Set aside.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks and mushroom mixture in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

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