Now this is what I like to see.
Eggs and bacon… not just for breakfast.
I love a classic bacon-and-eggs morning — some of my fondest childhood memories are of my mom making a big Sunday breakfast. Back then my main obsessions were a hair crimper (which I still have) and a hot-pink fanny pack. Looking back, I’m not even sure what I carried in that fanny pack at age eight besides a few crusty lip glosses and a Tamagotchi. Those small 90s mysteries pop into my head every time I see tiny kids wearing crossbody purses today.
One thing I didn’t get growing up: pasta made with raw eggs. It felt like a deprivation. I used to wish I’d been born Italian — not joking. Last year, a riff on carbonara (made from whatever I had in the fridge) became my go-to dinner when my husband was on the road. When he’s away, my fallback meals tend to be wine, cheese and crackers — sometimes together, sometimes not — so having an actual pasta dish on repeat felt like a win.
I hadn’t made it for him because he often asks, “Where’s the meat?” and, apparently, bacon doesn’t count. Adding chicken felt like overkill. Then one evening I declared I was going to make carbonara — but I postponed because I had cream to use and accidentally deglazed the pan with cognac, which just wasn’t right for classic carbonara. The improvised pasta with portobellos and leeks I made instead was devoured in minutes, prompting me to recreate a similar version the following night. The result? A total flavor explosion.
Give me bacon or give me death.
Portobello and Leek Carbonara
Yield: 2 to 4 servings
Ingredients
- 4 slices thick-cut bacon, chopped
- 2 leeks, trimmed, cleaned and patted dry
- 12 ounces baby portobello mushrooms, quartered
- 1/2 pound whole wheat linguine
- 2 large eggs
- 3/4 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat a large skillet over medium heat and add the bacon. Cook until the fat renders and the bacon is crispy, about 6–7 minutes. Transfer bacon to a paper towel-lined plate and reduce heat to low.
- Add the leeks to the skillet with a pinch of salt, then add the mushrooms on top. Stir to coat and cook until softened, about 5 minutes. Start cooking the pasta in the boiling water — it’s important the pasta is hot when combined.
- While the pasta cooks, whisk the eggs and Parmesan together in a large bowl; the mixture will be thick.
- When the pasta is done, reserve 1/2 to 3/4 cup of the cooking water, drain the pasta, and immediately add it to the skillet with the leeks and mushrooms. Remove the skillet from heat. With a large spoon, pour the egg-and-cheese mixture over the pasta and vigorously toss to combine; continue stirring for a minute or two so the residual heat gently cooks the eggs and creates a silky sauce. If needed, add a splash of the reserved pasta water to loosen the sauce. Toss in the bacon and serve immediately with extra Parmesan.
Notes
[Adapted from a recipe by Tyler Florence]
Course: Main Course | Cuisine: American
Put this in your Monday rotation and enjoy.