Whole-Wheat Spaghetti with Leeks and Brie
adapted from Cheese by Lou Seibert Pappas (Chronicle Books, 1996)
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

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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