Bacon pasta. That's how you sell pasta carbonara, a fancy name, to a three-year-old... My husband loves eating leftovers for breakfast!
This is adapted from a recipe published years ago in Cooking Light.
Pasta carbonara with leeks
1 lb. spaghetti, cooked
1 c. parmesan cheese, grated
1/2 tsp. black pepper
1/4 tsp. salt
2 large eggs + 2 egg whites
1 cup chopped bacon
5 cups sliced leek (Speed tip: Trader Joes sells these sliced in a package in the freezer section)
3 tbsp. minced garlic
When cooking pasta, reserve 3/4 cup cooking water when draining. Let it cool somewhat.
Combine cheese, pepper, salt, eggs and egg whites in a bowl. Gradually add the reserved cooking liquid to egg mixture, stirring constantly.
Cook bacon in a large skillet over medium-high heat until crisp. Remove from pan, reserving drippings. Cook leeks in the pan drippings about 4 minutes. (Note: Depending on the amount of grease in pan from the bacon, you may want to drain somewhat to reduce the overall fat in the recipe.) Add garlic and saute another minute.
Ad d pasta, cheese mixture and bacon, reduce heat and cook one minute, tossing to coat. Serve immediately.