With Eggs, Bacon, and Parmesan, You Just Can't Go Wrong

Ingredients

• 2 large eggs 
• 1 tablespoon parsley fresh chopped
• 2 medium leek light white green halved lengthwise ( and part only)
• 0.5 cup parmesan cheese freshly grated plus more for serving
• 10 ounces soup noodles shell-shaped
• 4 slices slab bacon diced thick

Equipment

• bowl
• frying pan
• paper towels
• whisk
• pot

Directions

1. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
2. Transfer bacon to paper towels to drain.
3. Pour off all but 2 tablespoons of fat.
4. Add leeks to skillet and sautée until soft, about 6 minutes. Set aside.
5. Meanwhile, cook the pasta in a large pot of boiling salted water until tender yet firm to the bite.
6. Drain, reserving 1/2 cup cooking liquid.
7. Whisk eggs and 1/2 cup Parmesan cheese in a medium bowl to blend. Gradually add 1/4 cup pasta cooking liquid.
8. Add pasta to leeks in skillet.
9. Pour egg mixture over pasta and stir (I put the skillet over extremely low heat) until sauce is just creamy and eggs are no longer raw, about 2 or 3 minutes. Be careful not to overcook, or the eggs will scramble.
10. Add some of remaining 1/4 cup pasta cooking liquid if pasta is dry.
11. Stir in the bacon and parsley.
12. Serve pasta with additional Parmesan cheese.