Egg Pasta with Leeks

Name: Egg Pasta with Leeks
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps butter; 454 grams egg tagliatelle or egg fettuccine; 3 egg yolks; 4 servings Kosher salt; 4 larges leeks, trimmed; 2 Tbsps extra-virgin olive oil; 4 servings Grated Parmigiano-Reggiano cheese, for topping; 237 milliliters white wine

Egg Pasta with Leeks requires roughly 20 minutes from start to finish. For $2.73 per serving, you get a main course that serves 4. One portion of this dish contains about 29g of protein, 35g of fat, and a total of 539 calories. It is a good option if you're following a gluten free and primal diet. If you have pepper, butter, egg fettuccine, and a few other ingredients on hand, you can make it. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert.

Instructions

Place a large pot of water on the stove to boil. Salt the water, and then cook the pasta to al dente, reserving 1 cup of cooking liquid before draining.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Stove

Pot

Meanwhile, fill a large bowl or sink with cold water, slice the leeks lengthwise, and then slice into 1/2-inch thick pieces. Wash the leeks, separating all the layers, and drain on a kitchen towel.

Ingredients you will need

Leek

Water

Equipment you will use

Kitchen Towels

Bowl

Heat the extra-virgin olive oil and butter over medium heat, add the leeks, and season with salt and pepper. Cook until the leeks are tender and soft, about 8 to 10 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Butter

Leek

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

Ingredients you will need

Egg Yolk

Water

Wine

Equipment you will use

Bowl

Add the tempered eggs to the sauce.

Ingredients you will need

Sauce

Egg

Add the pasta to the leek sauce and toss to combine for 2 minutes, or until a sauce forms and coats the pasta. Top with Parmigiano-Reggiano cheese and serve.

Ingredients you will need

Parmigiano Reggiano