1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I did not pour off any fat… it looked too good to discard.) Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
2. Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
3. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.
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|Serving Size: 1 Serving (1456g)|
|Recipe Makes: Servings|
|Calories from Fat: 1205 (66%)|
|Amt Per Serving||% DV|
|Total Fat 133.8g||178 %|
|Saturated Fat 45.2g||226 %|
|Monounsaturated Fat 54.9g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 2251.2mg||693 %|
|Sodium 2570.4mg||89 %|
|Potassium 1905.1mg||50 %|
|Total Carbohydrate 61.8g||18 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 53.7g|
|Protein 98.4g||141 %|
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Calories per serving: 1831
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