Preparation:
* recommended angel hair, penne or gemelli.
Trim the leeks, discarding the root end and the tough green tops. Slice the leeks lengthwise and wash under cold running water to remove all the dirt. Cut the white portions and the tender green tops crosswise into very thin slices.
In a large wide frying pan over medium heat melt the butter. Add the leeks and saute, stirring until tender, about 5 minutes. Remove from heat, cover pan and keep warm.
In a bowl, beat together the eggs, cheese, cream and salt and pepper to taste. Set aside.
Cook pasta until almost al dente. Drain the pasta and add it to the frying pan holding the leeks and raise the heat to high. Pour in the egg mixture and stir well until the eggs are firm but not dry, 1-2 minutes.
Serve immediately. Pass the more cheese at the table.
Serves 4 (unless you have seconds!)
NOTES:
I made this recipe for the first time last night and it was scrumptious. And not only was it good, it was fast and easy -- and vegetarian (but definitely not vegan). If you put the water for the pasta on to boil while slicing the leeks, it can be done in about 15 minutes. It's going into my "got home late and everyone is starving and have to get dinner on the table FAST" file.
The original recipe calls for butter, eggs and cream, which don't fit on my low-fat diet. So I substituted egg-substitute and evaporated skim milk for the eggs and cream and cut down on the butter.
The recipe is from the Williams-Sonoma Kitchen Library: Pasta Sauces, 1994 (ISBN 0-7835-0283-4)
The recipe notes that adding 1/4 pound (120 g) diced bacon to sauté‚with the leeks turns this into a carbonara sauc |
