Chickpea Carbonara with Shiitake Bacon and Crispy Leeks

Try Drew and Chef Pilar Valdes' amazing pasta dish from, "Rebel Homemaker: Food, Family, Life."

12 minsPrep Time
25 minsCook Time

37 minsTotal Time


Leek-Miso Sauce

  • 2 Tbsp Olive Oil
  • 2 cups Large Leeks White and light green parts only, thinly cut crosswise.
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp Water
  • 1 Tbsp Chickpea Miso Paste OR White Miso Paste
  • 1/2 Cup Aquafaba (Bean Soaking in Liquid) From 1 (15.5-ounce) can of chickpeas.

Shiitake Bacon and Crispy Leeks

  • 1 Large Leek White and light green part only, halved lengthwise and very thinly sliced lengthwise into 3 to 4-inch julienne (about 1 heaping cup)
  • 5 Ounces Shiitake Mushrooms Destemmed and cut into 1/8-inch slices (about 2 heaping cups)
  • 2 Tbsp Olive Oil
  • 1/2 Tsp Smoked Paprika

Chickpea Carbonara

  • 1 (8-Ounce) Package of Chickpea Linguini We recommend Banza
  • 1/4 Cup Finely Chopped Chives Divided
  • 1 Tsp Yuzu Juice
  • 2-3 Tbsp Fish Roe Like salmon or trout (for serving)


Preheat the oven to 375 degrees. 

Make the leek-miso sauce. Heat olive oil in a large skillet over medium heat. Add the sliced leeks, season with salt and pepper and saute, stirring occasionally, until the leeks are softened and begin to turn lightly golden, 10 to 12 minutes. Adjust the heat as necessary to prevent burning. Add the water and stir, scraping the bottom of the pan to deglaze. Transfer the mixture to a blender. Add the miso paste and aquafaba and blend until completely smooth. Season to taste with salt. 


Make the shiitake bacon and crispy leeks. Place the julienned leeks and sliced shiitake mushrooms on a rimmed sheet pan and drizzle with olive oil. Season with smoked paprika, salt, and pepper and toss to coat. Spread the vegetables out in a single layer. Roast, stirring twice during cooking, until the leeks and shiitakes are crisped and golden, 20 to 25 minutes. Remove from the oven and let cool. 

Finish the pasta. Bring a large pot of salted water to boil over high heat. Add the chickpea linguini and cook according to the package instructions, stirring occasionally, until just tender, about 6 minutes. Do not overcook. Reserve 1 cup of pasta water and set aside. Drain the noodles and rinse thoroughly with cold water to stop the cooking. 

Reduce the heat to medium low and return the pasta to the pot and add the leek-miso sauce, 1/2 cup of pasta water, and 2 tablespoons of chives. Toss to combine. Continue thinning the sauce with up to 1/2 cup more pasta water if needed, folding gently to combine with noodles, until the sauce is velvety and the pasta is very generously coated. The noodles should feel nearly overdressed, as the pasta will continue absorbing the sauce as it sits.


Serve. Add the yuzu juice, plenty of black pepper, and season with salt to taste. Divide among serving bowls, and top with remaining 2 tablespoons chives, shiitake bacon, crispy leeks, and roe (if using). Serve Hot!