- Kosher salt
- 1 pound egg tagliatelle or egg fettuccine
- 4 large leeks, trimmed
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons butter
- Freshly ground black pepper
- 1 cup white wine
- 3 egg yolks
- Grated Parmigiano Reggiano cheese, for topping
Place a large pot of water on the stove to boil. Salt the water, then cook the pasta to al dente, reserving 1 cup of the starchy cooking water before draining.
Meanwhile, fill a large bowl or the sink with cold water. Slice the leeks lengthwise, then slice them into 1/2-inch-thick pieces. Wash the leeks, separating all the layers, and drain on a kitchen towel.
Heat the EVOO and butter over medium heat; add the leeks and season with salt and pepper. Cook until the leeks are tender and soft, about 8-10 minutes. Add the wine and stir.
In a small bowl, beat the egg yolks and temper with the reserved hot starchy cooking water. Add the tempered eggs to the sauce. Add the pasta to the leek sauce and toss to combine for 2 minutes, or until a sauce forms and coats the pasta. Top with Parmigiano Reggiano cheese and serve.