Ingredients Jump to Instructions ↓

  1. 1 large leek -

  2. 1 box fresh mushrooms (4 - 8 oz) or use canned -

  3. 1 tablespoon olive oil -

  4. 1 tablespoon butter -

  5. 1/2 cup dry white wine or water -

  6. 4 ounces spaghetti or other pasta -

  7. 2 eggs -

  8. 1/4 cup Half and Half or cream -

  9. 1/2 teaspoon salt, plus extra for the spaghetti water freshly ground pepper, to taste -

  10. 1 very small pinch nutmeg -

  11. 1/4 cup grated cheese parsley, for garnish

Instructions Jump to Ingredients ↑

  1. Put 2 - 3 quarts water and 1 tablespoon salt in a large pot and heat. Trim and wash leek: cut off dark green top, leaving white and light green parts. Slice in half lengthwise, wash under running water, and chop finely. Slice the mushrooms ( drain, if using canned). Heat oil and butter in skillet. Add leeks and mushrooms, cooking until leeks are tender, 5 - 8 minutes. Add wine or water, stirring to scrape up any browned bits, and continue cooking until most of the liquid has evaporated. Meanwhile, add spaghetti to boiling water and cook according to package directions. While spaghetti cooks, mix together eggs, Half and Half, salt, pepper, nutmeg (if using) and cheese. When spaghetti is just barely done, drain and add to leeks. Stir to mix well. Add egg mixture and cook, stirring, until eggs are cooked, about 2 minutes. Serve immediately, sprinkled with parsley, if using,


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