Egg Pasta with Leeks

1. 1

   Place a large pot of water on the stove to boil.

2. 2

   Salt the water, and then cook the pasta to al dente, reserving 1 cup of cooking liquid before draining.

3. 3

   Meanwhile, fill a large bowl or sink with cold water, slice the leeks lengthwise, and then slice into 1/2-inch thick pieces.

4. 4

   Wash the leeks, separating all the layers, and drain on a kitchen towel.

5. 5

   Heat the extra-virgin olive oil and butter over medium heat, add the leeks, and season with salt and pepper.

6. 6

   Cook until the leeks are tender and soft, about 8 to 10 minutes.

7. 7

   Add the wine and stir.

8. 8

   In a small bowl, beat the egg yolks and temper with the reserved hot starchy cooking water.

9. 9

   Add the tempered eggs to the sauce.

10. 10

    Add the pasta to the leek sauce and toss to combine for 2 minutes, or until a sauce forms and coats the pasta.

11. 11

    Top with Parmigiano-Reggiano cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.