Carbonara- Nytimes

• 1/2 lb pancetta
• 1 T olive oil
• 1 T unsalted butter
• 2 leeks
• 1 1/2 t pepper
• 2 bay leaves
• 1/2 C dry white wine
• 1 lb spaghetti
• 3 lg eggs
• 1/4 C pecorino Romano (parmesan, less salty)

1. 1. Cook leeks in oil and butter until translucent.
2. 2. Add pancetta and cook until crisp.
3. 3. Stir in pepper and bay leaves.
4. 4. Add wine and cook until nearly evaporated.
5. 5. Remove from heat and discard bay leaves.
6. 6. Bring a large pot of water to a boil. Cook spaghetti al dente.
7. 7. Warm a large serving bowl with warm water.
8. 8. Lightly beat eggs in a small dish.
9. 9. Just before pasta is done return pancetta skillet to low heat.
10. 10. When pasta is nearly done, slowly beat 1 T of pasta water into eggs then drain the pasta.
11. 11. Transfer meat to serving bowl. Pour spaghetti on top and toss with meat, slowly adding beaten eggs. Fold in cheese.

pancetta, olive oil, t, leeks, pepper, bay leaves, white wine, eggs, pecorino romano

Taken from www.epicurious.com/recipes/member/views/carbonara-nytimes-52403251 (may not work)