Farfalle Carbonara

• 7 ounces, weight Farfalle Pasta
• 2 Tablespoons Olive Oil
• 6 slices Pancetta, Roughly Chopped
• 3 cloves Garlic, Crushed
• 2 whole Egg Yolks, Room Temperature
• 2 whole Eggs, Room Temperature
• 1 cup Heavy Cream
• 1 cup Parmesan Cheese, Finely Grated, Divided
• Salt And Pepper
• 1 whole Leek (white Part Only), Finely Sliced
• 1/4 cups Sage, Sliced

1. 1.
2. Bring a pot of generously salted water to a boil.
3. Cook the farfalle according to package instructions.
4. 2.
5. Heat oil in a large non-stick saute pan over medium heat.
6. Add in the pancetta and smashed garlic and cook for 5 minutes, or until the pancetta is crispy.
7. Remove and drain on paper towel.
8. 3.
9. In a medium mixing bowl, whisk eggs yolks, eggs, cream and 3/4 cup of Parmesan cheese.
10. Season with salt and pepper.
11. 4.
12. Heat a splash of oil in a large saute pan and cook the leeks for about 3 minutes.
13. When cooked, lower heat to medium-low and add in the cooked pancetta, farfalle and the egg mixture.
14. Toss over the low heat until fully combined.
15. 5.
16. Add the fresh sage and the rest of the Parmesan cheese and toss again until well coated.
17. Divide among two plates.

pasta, olive oil, garlic, egg yolks, eggs, heavy cream, parmesan cheese, salt, sage

Taken from tastykitchen.com/recipes/main-courses/farfalle-carbonara/ (may not work)