Mushroom Leek Pasta Carbonara

Another Bitchin' Camero spesh - slightly altered.  

I've always found classic carbonara a little too heavy for my liking, so I nixed the fettucine in lieu of spaghetti (and used less), and used 2 eggs instead of 3.  This lighter version is perfect.  Great flavours, easy to make and brilliant served with chilled sauv blanc.

340 g whole wheat spaghetti
1 tbsp. unsalted butter
3 leeks, cleaned & thinly sliced (white parts only – I used the green bits for soup)
2 cups each of shitake and brown mushrooms, coarsely chopped
3 cloves garlic, thinly sliced
1/4 cup dry white wine
2 eggs, beaten  
Freshly ground black pepper & parmesan to taste

Set a pot of water to boil. In the meantime, melt butter in a med-high skillet & add leeks, mushrooms & garlic. Toss for about 1 min, then add white wine. Continue to saute mushrooms have released their liquid and leeks have wilted and begun to brown a bit — about 5-6 mins. 

Once pot of water comes to a boil, salt & and add the pasta. When the pasta is almost al dente, reserve 3/4c of the starchy pasta water & drain remaining liquid. Reduce heat to low, dump pasta back into its cooking pot (on the heat source) and cover with the leek/mushroom mixture. Quickly pour the beaten eggs over everything & then the pasta water. Toss quickly til everything is evenly coated w/ egg and cook for 1 more min. 

Serve the pasta in a bowl and top with a generous portion of cheese and fresh black pepper.