Clearly the victim of a hit and run with a liberal hand of Parmesan
On Sunday night I made Orecchiette Carbonara from Bon Appetit. Any real sticklers of Italian cuisine would scoff that the term "carbonara" gets linked to any pasta dish that includes some kind of pig (bacon, pancetta, etc.), egg and Parmesan. True Roman Carbonara must be made with guanciale (cured pork jowl). (A great article on traditional Roman dishes ran in Saveur's April 2010 issue, should you want to learn more.)
Regardless of all the sticklers and traditionalists, I made this dish and it was delicious! I think the leeks were a lovely addition. And MM gave it his stamp of approval, so really what else could you ask for?