Spaghetti Carbonara with Leeks and Pancetta

Ingredients

• 0.3 teaspoon pepper black
• 1 large eggs 
• 1 large egg white 
• 2 tablespoons flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 2 cups leek thinly sliced ( 2 large)
• 2 ounces pancetta chopped
• 2 ounces parmigiano-reggiano cheese finely grated
• 0.1 teaspoon salt 
• 8 ounces pasta like spaghetti uncooked

Equipment

• bowl
• frying pan
• whisk

Directions

1. Cook pasta according to the package directions, omitting salt and fat.
2. Drain, reserving 1/4 cup cooking liquid.
3. Combine cheese, pepper, salt, egg, and egg white in a small bowl, stirring with a whisk. Gradually add the reserved 1/4 cup cooking liquid to egg mixture, stirring constantly with a whisk.
4. Cook pancetta in a large nonstick skillet over medium-high heat until crisp.
5. Remove pancetta from pan, reserving drippings in pan; set pancetta aside.
6. Add leek to drippings in pan, and saut 4 minutes.
7. Add garlic to pan; saut for 1 minute.
8. Add pasta, cheese mixture, and pancetta to pan; reduce heat, and cook 1 minute, tossing well to coat. Cook 1 minute.
9. Sprinkle with parsley; serve immediately.