Nutrition balance score
Good
Glycemic Index
55
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories445.6 kcal (22%)
Total Fat14.2 g (20%)
Carbs62.1 g (24%)
Sugars3.3 g (4%)
Protein16.6 g (33%)
Sodium176.7 mg (9%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil. Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.
Step 2
When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan's too hot, it'll scramble; get it right and it'll be smooth, silky and deliciously elegant).
Step 3
Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat). Season to absolute perfection, going a litle OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese.
Step 4
Fantastic served with a glass of cold Italian white wine.
Notes
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