Oh…(expletive!) I'd wanted to make the Bon Appetit pasta with bacon, leeks and cream I'd seen a couple of months ago. In fact I was elbow deep, close to the finish line, when I cracked open the NEW pint of cream I had bought for this and another recipe. And that's when I saw it, a solid block of this isn't going to work. Oh…(expletive!) Honestly, I think I said it more than twice.
To my guy's credit, he offered to run to the store. But I knew that 15 minutes wouldn't be kind to the already cooked pasta. Then I remembered the Bon Appetit recipe was supposed to be a riff on carbonara, which is exactly what we had for dinner, but with the extra flavor of leeks.
I'm including the link to the original recipe with some caveats. I did not cook the bacon pieces in butter and olive oil. Instead, I rendered it in slices, drained most of the fat from the pan and added maybe a tablespoon of butter and oil each. Then I cooked the leeks, chopped the bacon and and added it back in.
I also used about 12 ounces of pasta, which gets added to the ingredients in the pan. To make it carbonara, I whipped 2 eggs with a cup of pecorino romano. I turned off the heat and added it to the hot pasta, tossing it quickly to cook the eggs without scrambling.
Don't forget to save some pasta water to add for sauciness. Also remember extra cheese is better. I consider thyme optional from the original recipe if you're making egg based carbonara.
Best to do blood work before dining – B