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