Pasta Carbonara with Leeks and Lemon

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.

RAVIOLI WITH SAGE-WALNUT BUTTER

Kosher salt

• 1/4 cup balsamic vinegar
• 2 teaspoons honey
• 1 bay leaf
• 2 9-ounce packages refrigerated cheese ravioli
• 6 tablespoons unsalted butter
• 1/3 cup fresh sage leaves
• 1 cup walnuts, roughly chopped
• 3/4 cup grated parmesan cheese

Directions

Bring a large pot of salted water to a boil. Combine the vinegar,honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.

Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

Per serving: Calories 613; Fat 47 g (Saturated 19 g); Cholesterol 94 mg; Sodium 633 mg; Carbohydrate 29 g; Fiber 4 g; Protein 17g