| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound egg tagliatelle or egg fettuccine
- 4 large leeks, trimmed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- Freshly ground black pepper
- 1 cup white wine
- 3 egg yolks
- Grated Parmigiano-Reggiano cheese, for topping
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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 697 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 20 g |
| Cholesterol | 220 mg |
| Sodium | 717 mg |
| Serving Size | 1 of 4 servings |
| Calories | 697 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 20 g |
| Cholesterol | 220 mg |
| Sodium | 717 mg |
Reviews
I would’ve given 4.5 stars if I could, but I feel like the lemony gravy and chicken recipe to accompany take this recipe to 5*s. I used a refrigerated, quality, fettuccine and actually forgot to deglaze the pan with wine, but got enough of that flavor with the lemon gravy along side the chicken and wasn’t missing it. So comforting and different. Will definitely make again!
This recipes is wonderful! As long as you make sure to save plenty of pasta water, you should be able get it to the right consistency. You also have to make sure that you take a little time to really work the egg and pasta water through. Just a couple minutes! If you show it some love… You will love it!
First round, thought it was a little dry and didn’t add enough pasta water to temper the yolks… With the left overs, sauteed mushrooms with garlic and crushed red pepper then added the cold pasta and leeks. Heated some chicken broth to temper another yolk…added some dry white wine after pasta heated through, then the tempered egg yolk…nice main course! For a Spring outdoor meal!
Very easy recipie to make gluten free. Just use gluten free pasta. Kind of difficult to make along with the other recipie from the same episode, but I still enjoied cooking it. It’s also an easy, simple, prep ahead type of meal.
Came out okay, though no matter what I did to it, it was fairly dry. I ended up adding the left overs from the poached chicken and lemon gravy with it and the poaching liquid, as well as more chicken broth and stock, to make a much better soup. I just added the veggies from the stock, more salt and pepper, more garlic, and there you go!
Excellent base for the chicken recipe. yet if it is meant to be eaten as a self standing dish, this is my modification:
First fry some fresh pancetta. Add leaks, half head of finely chopped savoy cabbage, 2 cloves of finely chopped garlic, finely chopped onion, walnuts and nutmeg. When almost done, grate some lemon zest, red pepper and mix with pasta. Now add 3 egg yolks mixed with pecorino Pomano and some heavy cream.
First fry some fresh pancetta. Add leaks, half head of finely chopped savoy cabbage, 2 cloves of finely chopped garlic, finely chopped onion, walnuts and nutmeg. When almost done, grate some lemon zest, red pepper and mix with pasta. Now add 3 egg yolks mixed with pecorino Pomano and some heavy cream.
Made this with the poached chicken and lemon gravy and will absolutely be making it again. Delish and understated. Make sure you save enough water. We thought it was great!
Aftre reading the other reviews, I decided to add the crushed walnuts and nutmeg. Rachel always adds a little nutmeg so this was a nice addition. Only used a very little wine, and more of the pasta water. Oh and one last change, I added a little Blue cheese, parm and cabot vermont cheddar shake. It was excellent.
After reading other reviews I added toasted walnuts and some nutmeg and red pepper flakes..it was tastey but obviously not her original recipe.
Bland, boring, eggy tasting, and a poor texture. It required a lot of salt to get any flavor out of it. Sorry Rachael. I really wanted to like this but it was tasteless.