Ingredients
Scale
- 4 bacon slices, cut into ½-inch pieces
- 2 leeks
- 3 garlic cloves, finely minced
- 8 ounces spaghetti
- 1 tablespoon white wine vinegar
- 3 tablespoons water
- 2 tablespoons unsalted butter
- ½ cup Parmesan cheese, grated
- ½ teaspoon lemon zest
- 1½ teaspoons lemon juice
- Kosher salt
- Freshly ground black pepper
Instructions
- To prepare the leeks, trim off the ends. Place on a cutting board and hold down the dark green side with your non-dominant hand. With a fork, shred the white side until the leeks look like spaghetti. Cut off the shredded white side, wash and dry. Discard trimmings or save to make stock.
- In a large pan, cook bacon over medium heat until crispy and browned. Transfer bacon to a paper-towel-lined plate leaving grease in the pan.
- Add leeks to the same pan, season with ½ teaspoon salt. Cook, stirring occasionally, until caramelized and golden brown, 7 to 9 minutes. Add garlic and ¼ teaspoon pepper, continue to cook, stirring occasionally for another 2 minutes. Add water and vinegar to the pan, scraping up any browned bits from the bottom. Let cook until most of the liquid has evaporated, 3 to 5 minutes. Add butter and mix in with the leeks.
- Meanwhile, cook pasta in heavily salted water until al dente. Transfer pasta to pan with leeks, reserve ½ cup pasta water.
- Add ¼ cup pasta water to the pan, and sprinkle in half of the parmesan cheese. With tongs, vigorously toss the pasta until well coated. Add the remaining cheese and more pasta water if needed and continue to mix until spaghetti is well coated and glossy. Mix in cooked bacon, then add lemon zest and juice. Season with more salt and pepper to taste.
- Divide into shallow bowls, top with more parmesan and black pepper.