Egg Pasta with Leeks Recipe : Rachael Ray : Food Network


  • Kosher salt
  • 1 pound egg tagliatelle or egg
  • 4 large leeks, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons
  • Freshly ground black pepper
  • 1 cup white wine
  • + 2 more ingredients
    • 3 egg yolks
    • Grated Parmigiano-Reggiano cheese, for topping

Place a large pot of water on the stove to boil. Salt the water, and then cook the pasta to al dente, reserving 1 cup of cooking liquid before draining. Meanwhile, fill a large bowl or sink with cold water, slice the leeks lengthwise, and then slice into 1/2-inch thick pieces. Wash the leeks, se...

View full recipe at SpringPad


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