3~4 strips bacon, cut into 1 inch pieces
1 carrot, cut in half (and in quarters at the thickest parts) and sliced into 1/4 inch pieces, on the bias
1 medium leek, cleaned and sliced thin, discarding the green parts
1 8oz package of baby bella or white button mushrooms, cleaned and sliced
4 cloves garlic, minced
salt and pepper
1 lb pasta
finely grated parmesan or pecorino romano cheese for serving
- Bring a large pot of salted water to a boil, cook pasta to al dente, about 8 minutes. Reserve some pasta water, drain and set aside. (Do not rinse pasta)
- In a large skillet over medium-high heat, cook the carrots with 1/4 t salt for 5 or so minutes, or until they are tender-crisp. Add leeks and cook until softened.
- Meanwhile, cook bacon in a small skillet over medium heat until crisp. Reserve 1 T of bacon fat and discard the rest. Drain the bacon over paper towels and set aside.
- Add garlic to the leeks and carrots and cook until fragrant, about 30 seconds. Add mushrooms and 1 T reserved bacon fat and cook until softened.
- Add bacon and pasta to the pan and toss together. Use a little of the pasta water to loosen the sauce, if needed. Serve with freshly grated parmesan or pecorino romano cheese.