Trim off and discard the end of the leek then cut it in half lengthwise and rinse thoroughly between the leaves. Cut the leek into fine shreds about 4-6cm long. Melt 30 grams of butter in a skillet, add the leek and cook over a low flame until soft. Continue to cook without browning as you prepare the other ingredients, stirring occasionally. If needed, add a little water to prevent it from sticking.
Ingredients
Method
- Trim off and discard the end of the leek then cut it in half lengthwise and rinse thoroughly between the leaves.
- Cut the leek into fine shreds about 4-6cm long.
- Melt 30 grams of butter in a skillet, add the leek and cook over a low flame until soft. Continue to cook without browning as you prepare the other ingredients, stirring occasionally. If needed, add a little water to prevent it from sticking.
- Start cooking the pasta in a pot of salted boiling water.
- Cut the pancetta into small cubes and put it in a small skillet with the cooking oil.
- Place the pan over a medium flame and cook the pancetta until crisp and lightly brown. Drain on paper towels.
- Whisk the egg with the cream or chicken stock and a little salt and pepper.
- When the spaghetti is al dente, drain but don't rinse it; add it to the skillet with the leek. Remove the pan from the heat.
- Stir quickly and constantly as you add the cream (or chicken stock) and egg mixture; the residual heat of the pan should thicken the ingredients to a sauce that lightly coats the pasta strands.
- If needed, add more chicken stock or cream.
- Stir in the remaining butter and the parmesan.
- Serve additional parmesan on the side. Serves one.
- Susan Jung
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