Egg Pasta with Leeks
Egg Pasta with Leeks might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains about 30g of protein, 29g of fat, and a total of 812 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires pepper, butter, olive oil, and leeks. From preparation to the plate, this recipe takes about 20 minutes. Users who liked this recipe also liked Pasta With Leeks, Peas, Parmesan, And A Fried Egg, Baked Egg On Leeks, and Soba noodles with leeks, sweet onions and egg.
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.
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.
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.
Add the wine and stir. In a small bowl, beat the egg yolks and temper with the reserved hot starchy cooking water.
Add the tempered eggs to the sauce.
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.