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Leeky Spaghetti




Source of Recipe


the web


List of Ingredients




¾ pound leeks
4 eggs
½ stick butter
1 cup grated cheese, Parmesan, Asiago or Romano
Ð cup cream
Olive oil to taste
16 ounces thin spaghetti or angel hair pasta

Recipe



1. Cut away the tough top and bottom of the leeks. Cut lengthwise and rinse thoroughly to clean the leeks of sand between the layers. Thinly slice the leeks crosswise, using both the white and tender green tops.
2. Saute the leeks in the butter over medium heat in a large skillet 4 to 6 minutes just until tender and transparent. Remove skillet from heat and set aside.
3. Beat together eggs and cream, add salt and pepper to taste and mix in ¼ cup of the cheese.
4. Bring 4 to 6 quarts of water to a hard boil, add a pinch of salt and the pasta. Cook to al dente firmness only. Drain pasta but do not rinse.
5. Return leek mixture to the stove over high heat. Add the pasta and then the egg mixture.
6. Stir quickly with two large spoons, cooking about 2 minutes or until the eggs are thickened.
7. Serve in a large bowl, drizzle with olive oil and sprinkle with the remaining cheese. Serves 4 main courses or 6 side dishes.