eggs with leeks and cream

By momofsixplus1

This more delicate sauce is best served with fine strands such as angel hair, and is also good with penne or gemelli. cook the pasta until almost al dente, since it will continue with the sauce in the frying pan.

Ingredients

• 10 oz leeks
• 1/4 cup unsalted butter
• 4 eggs
• 1 cup freshly grated parmesan cheese
• 1/4 cup light cream
• salt
• freshly ground pepper

Preparation

Step 1

trim the leeks, disregarding the root ends and the tough green tops. slit the leeks lengthwise three-fourths of the way down to the root ends. wash under cold running water to remove all dirt. cut the white portions and the tender green tops crosswise into very thin slices.

In a large, wide frying pan over medium heat, melt the butter. add the leeks and saute, stirring, until tender, about 5 minutes. remove from the heat, cover, and keep warm.
In a bowl, beat together the eggs, 1/4 cup of the parmesan cheese, the cream and salt and pepper to taste. set aside.

cook your choice of pasta until almost al dente. drain the pasta, add it to the frying pan holding the leeks and raise the heat to high. pour in the egg mixture and stir vigorously until the eggs are firm but not dry, 1-2 minutes.

transfer to a warmed serving dish and serve immediately. pass the remaining 3/4 cup parmesan cheese at the table.

serves 4