I made this fab recipe last week. It was easy (only taking 30 minutes or less) and it tasted wonderful! I paired this with a nice salad and garlic bread to round out the meal!

4 Slices bacon
2 Medium leeks (white and pale green only), halved lengthwise, then cut crosswise into 1/3 inch pieces
10 Oz orecchiette or small shells
2 large eggs, room temp
1/2 Cup fresh grated parmesan cheese
1 TBS fresh chopped italian parsley

In a large pot, cook pasta till done. When draining pasta, reserve 1/2 cup of pasta water.

Meanwhile, cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using a slotted spoon transfer to a paper towel to drain. Pour off all but 2 TBS fat from skillet if necessary. Add leeks and saute over medium heat until tender, about 6 minutes. Set aside.

Whisk eggs and 1/2 cup of parm cheese in medium bowl to blend; gradually whisk in 1/4 of reserved pasta water. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. Stir in bacon and parsley. Serve with additional cheese if desired!