Orecchiete Carbonara with Leeks

We made Bön Appetit’s Orecchiete Carbonara with Leeks (from the current issue) lately, and it was really yummy…

…and really easy to make. We rarely have leeks, but this recipe made us wonder why we don’t. They have a distinct flavor much more mild than onions. That said, their sharpness contrasted nicely with the pasta. The eggs and Parmesan add heartiness to the dish, and bacon adds a great savory flavor.

The Pan-Roasted Asparagus with Thyme from the same issue pairs well with it.

Make sure you use Orecchiete pasta. The shape makes for nice “cups” to hold the sauce, and the way it cooks gives it a really good chewiness.

The bottle of Black Mountain Zinfandel I had on hand definitely complimented everything. I tend to struggle to find pairings for Zinfandel, but this tasted perfect with it.