salt and pepper
12 slices of bacon, cut crosswise into 1 inch pieces ( diced ham works well, also)
4 leeks (white and light green parts only) halved lengthwise, rinsed well, and thinly sliced
1 pound pasta (small pasta like campanelle or orecchiette work well)
2 large eggs
1/2 ounce Parmesan, grated (1/4 cup) plus more for serving
1 tablespoon finely grated lemon zest, plus 1 teaspoon lemon juice
1/2 cup fresh flat leaf parsley, coarsely chopped
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons of bacon fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
Add pasta to pot and cook according to directions. In a large bowl, whisk together eggs, Parmesan, lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper, if needed. Sprinkle with more cheese if desired and serve immediately.
