Spaghetti carbonara with leeks and bacon

Darren posted about our dinner last night. I adore Naples' spaghetti carbonara and I love making my own version at home with bits of chopped bacon and leeks. The recipe I use is from Cooking Light magazine's January 2008 issue. The recipe calls for pancetta but that can be difficult to find in grocery stores in our area. I use 3 pieces of bacon, chopped and cooked until it's cooked through but not crispy. I also use one whole egg, not just the egg white. This is an easy recipe to play around with and make your own. I am very generous with the black pepper for the sauce; I think it makes a big difference in the flavor. I also omit the parsley because there is plenty of flavor without it, and dealing with leeks is plenty of work for me!