| 2 Lauch | |
| 4 Knoblauchzehe | |
| 4 Thymian | |
| 20g Butter | |
| 300g Spaghetti | |
| 50g Parmesan oder Pecorino | |
| 1 Ei |
| 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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 |
| 5. | Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously |
| 6. | Season and Serve. Fantastic served with a glass of cold Italian white wine. |