Pasta with eggs~ leeks & cream
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Pasta with eggs~ leeks & cream
  Pasta    Eggs    Leeks    Creams  
Last updated 6/12/2012 12:48:41 AM. Recipe ID 9852. Report a problem with this recipe.
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      Title: Pasta with eggs~ leeks & cream
 Categories: Pasta, Sauces and
      Yield: 4 Servings
 
      1 lb Dried Pasta -- -or-
    3/4 lb Fresh Pasta -- * see note
      3 md Leeks
    1/4 c  Unsalted Butter -- or
           Salted
      4    Eggs -- -or-
      1 c  Egg Substitute
    1/4 c  Parmesean Cheese -- freshly
           Grated
    1/4 c  Light Cream -- (or
           Evaporated milk)
           Salt
           Fresh Ground Pepper
 
  * recommended angel hair, penne or gemelli.
  
  Trim the leeks, discarding the root end and the tough green tops.
  Slice the leeks lengthwise and wash under cold running water to
  remove all the 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
  heat, cover pan and keep warm.
  
  In a bowl, beat together the eggs, cheese, cream and salt and pepper
  to taste.  Set aside.
  
  Cook pasta until almost al dente.  Drain the pasta and add it to the
  frying pan holding the leeks and raise the heat to high. Pour in the
  egg mixture and stir well until the eggs are firm but not dry, 1-2
  minutes.
  
  Serve immediately.  Pass the more cheese at the table.
  
  Serves 4 (unless you have seconds!)
  
  NOTES:
  
  I made this recipe for the first time last night and it was
  scrumptious. And not only was it good, it was fast and easy -- and
  vegetarian (but definitely not vegan). If you put the water for the
  pasta on to boil while slicing the leeks, it can be done in about 15
  minutes. It's going into my "got home late and everyone is starving
  and have to get dinner on the table FAST" file.
  
  The original recipe calls for butter, eggs and cream, which don't fit
  on my low-fat diet.  So I substituted egg-substitute and evaporated
  skim milk for the eggs and cream and cut down on the butter.
  
  The recipe is from the Williams-Sonoma Kitchen Library: Pasta Sauces,
     1994    (ISBN 0-7835-0283-4)
  
  The recipe notes that adding 1/4 pound (120 g) diced bacon to saute
  with the leeks turns this into a carbonara sauce.
  
  




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Recipe ID 9852 (Apr 03, 2005)

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