Quick pasta recipe for spaghetti with leeks and pancetta

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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