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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- 8 ounces uncooked spaghetti
- 1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/2 cup chopped pancetta (about 2 ounces)
- 2 cups thinly sliced leek (about 2 large)
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh flat-leaf parsley
Method
- Cook pasta according to the package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid.
- Combine cheese, pepper, salt, egg, and egg white in a small bowl, stirring with a whisk. Gradually add the reserved 1/4 cup cooking liquid to egg mixture, stirring constantly with a whisk.
- Cook pancetta in a large nonstick skillet over medium-high heat until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add leek to drippings in pan, and saute 4 minutes. Add garlic to pan; saute for 1 minute. Add pasta, cheese mixture, and pancetta to pan; reduce heat, and cook 1 minute, tossing well to coat. Cook 1 minute. Sprinkle with parsley; serve immediately.
