This one isn't actually from a blog, but from Rachael Ray. Yes, I have made many of her recipes before and this one is another that is sooo good. I, of course, adapted it (slightly, not hugely) and it was still really good. Like I've already made it twice in the last month (or so?) good. I just love that bacon can add so much flavor to a dish and you don't have to use a ton, so it is budget friendly as well. So without further ado...
BLT (Bacon, Leek, Tomato) Carbonara Pasta ~ adapted slightly from Rachael Ray
1 pound pasta (I used whole wheat penne, Rachael suggests a wide, long-cut pasta)
2 tablespoons EVOO – Extra Virgin Olive Oil
1/3 pound lean, good quality bacon, chopped
2 leeks, halved lengthwise and sliced 1/2-inch thick, washed and dried on clean towel
5 to 6 cloves garlic, thinly sliced
Crushed red pepper flakes to taste
1 cup chicken stock
1 can diced tomatoes
A generous handful flat-leaf parsley, finely chopped
3 large, egg yolks, lightly beaten
Freshly grated Parmesan cheese
Cook pasta according to package directions. Make sure to salt your water! You will want your pasta to be al dente. Note: you will also want to reserve about a cup (or more) of the starchy pasta cooking water, so make sure to reserve that before draining off the cooked pasta.
In a large saucepan over medium to medium high heat, add EVOO and cook bacon until nearly crisp. Add in leeks, garlic, crushed red pepper and stir for occasionally for several minutes. Add in stock and reduce by half. Add in parsley and diced tomatoes and reduce heat to low.
In a separate bowl, beat the eggs and add in about 1/2 cup of the starchy cooking water to temper the eggs. Add to the pasta and toss so the sauce completely (and smoothly) coats the whole mixture. If the sauce isn't really "creamy" add in more starchy water. Now this is where reading the directions always helps. In Rachael's recipe, you are supposed to serve the cheese on top, but I mixed some in and added more on top for serving, so reserving a little more of the pasta water would have allowed mine to stay really "creamy"--but either way it tasted AMAZING, so I figure you are good either way!