Mushroom and Leek pasta

serves 4~6
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
olive oil
salt and pepper
1 lb pasta
finely grated parmesan or pecorino romano cheese for serving

1. 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)
2. 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.
   
3. 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.
4. 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.
5. 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.