1 dried red chili pepper, crushed
6 oz. dried whole-wheat spaghetti
2 leeks (white part only), chopped
2 tablespoons olive
oil
2 egg
yolks
1/4 cup heavy (whipping) cream
2 oz. Brie, fresh milk white goat cheese, mascarpone, or shredded
mozzarella cheese at room temperature
1/4 cup grated pecorino romano or Parmigiano Reggiano cheese, plus
extra for the table
1/4 cup minced fresh flatleaf (Italian) parsley
Salt and freshly ground black pepper to taste
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Add the crushed pepper to a large pot of salted boiling water.
Add the spaghetti and cook just until al dente, about 10 to 12 minutes.
Meanwhile, in a medium skillet, saute the leeks in oil over medium low
heat until soft, about 8 minutes.
In a shallow serving bowl, beat the egg yolks and mix in the cream, two
cheese, parsley, salt and pepper, and leeks.
Add about 1/3 cup of the pasta cooking water to the leek sauce.
Drain the spaghetti and toss with the sauce. Serve with extra grated
cheese at the table.
Makes 2 to 3 entree servings.
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