Portobello and Leek Carbonara Pasta

• 4 slices Thick Cut Bacon, Chopped
• 2 whole Leeks, Cleaned, Trimmed And Patted Dry
• 12 ounces, weight Baby Portobellos, Quartered
• 1/2 ounces, weight Whole Wheat Linguine
• 2 whole Large Eggs
• 3/4 cups Freshly Grated Parmesan Cheese
• Salt And Pepper

1. Bring water for pasta to a boil.
2. Heat a large skillet oven medium heat and add bacon.
3. Cook until fat is rendered and bacon is crispy, about 6-7 minutes.
4. Remove with a slotted spoon and place on a paper towel to drain.
5. Reduce heat to low.
6. Add in leeks with a pinch of salt, then toss mushrooms on top.
7. Stir everything together to coat, then let cook until ingredients are softened, about 5 minutes.
8. At this time, throw the pasta in the water to cook; it is really important that the pasta is hot.
9. While the pasta is cooking, mix eggs and cheese together in a large bowl.
10. The mixture will be thick.
11. As soon as pasta is finished, reserve 1/2-3/4 cup of liquid, drain pasta and immediately throw pasta into the skillet.
12. Toss with the leeks and mushrooms to coat, then remove from heat.
13. With a large spoon in one hand, add the egg mixture right on top and immediately begin stirring the pasta together.
14. I usually stir for a good minute or two.
15. At this time if desired, add the pasta water to the skillet to make things a bit more creamy and saucy.
16. Toss in bacon.
17. Taste and season more if desired.
18. Serve immediately with extra cheese!

bacon, leeks, linguine, eggs, freshly grated parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/portobello-and-leek-carbonara-pasta/ (may not work)