This take on pasta carbonara is an old favorite. It's from Martha Stewart's Everyday Food magazine (Remember that little guy? It was such a good one.) and I have been making it for nearly a decade now. It is loaded with leeks and lemon, and though it may not be especially traditional, it is delicious and not at all heavy or rich tasting.
If you want to make it vegetarian, use 3 tablespoons of olive oil in place of the bacon.
Find the full recipe here: alexandracooks...
6 сен 2024