Farfalle Carbonara

1. Bring a pot of generously salted water to a boil. Cook the farfalle according to package instructions.
2. Heat oil in a large non-stick sauté pan over medium heat. Add in the pancetta and smashed garlic and cook for 5 minutes, or until the pancetta is crispy. Remove and drain on paper towel.
3. In a medium mixing bowl, whisk eggs yolks, eggs, cream and 3/4 cup of Parmesan cheese. Season with salt and pepper.
4. Heat a splash of oil in a large sauté pan and cook the leeks for about 3 minutes. When cooked, lower heat to medium-low and add in the cooked pancetta, farfalle and the egg mixture. Toss over the low heat until fully combined.
5. Add the fresh sage and the rest of the Parmesan cheese and toss again until well coated. Divide among two plates.