Ingredients

4 applewood-smoked bacon slices, diced
2 medium  leeks, (white and pale green parts only) halved lengthwise, then cut crosswise into 1/3 inch pieces
10 ounces orecchiette (little ear-shaped pasta) or small shells
2 Large eggs, room temperature
1/2 cup freshly grated Parmesan cheese plus additional serving
1 tablespoon chopped fresh Italian parsley

 Directions:

Cook bacon in large skillet over medium heat until crisp, about 8 minutes.  Paper towel the excess grease from the bacon.  Use about 2 tablespoons of fat from the skillet, add leeks and saute over medium heat until tender, about 6 minutes.  Set aside. Cook pasta in large pot of boiling salted water until just tender but firm.  Drain pasta.  Whiski eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid.  Add pasta to leeks in skillet and stir to heat.  Remove skillet from heat.  Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.)  Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten.  Stir in bacon and parsley.