Portobello and Leek Carbonara Pasta

Ingredients

• 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

Instructions

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!