The Sunday Telegraph (Sydney) - Stellar - - Cover Story -

“Cook­ing leeks in the mi­crowave is one of my favourite kitchen hacks, as it de­liv­ers de­li­ciously creamy rich­ness in no time”


4 cups (IL) chicken stock 400g casarecce pasta 4 leeks Pinch finely grated nut­meg 14 cup (60mI) ex­tra vir­gin olive oil 1 onion. thinly sliced 3 thick slices pancetta (sub­sti­tute speck), thinly sliced 1 tsp brown sugar 6 eggs 150g grated parme­san. plus ex­tra to serve

Bring stock and 4 cups (1L) wa­ter to boil in a large saucepan. Add pasta and cook for 1 minute less than packet in­struc­tions. Mean­while, trim leek roots, leav­ing ends in­tact, Mi­crowave and place leeks on in a high, mi­crowave-safe turn­ing half­way, bowl. for 10 min­utes or un­til ten­der. Halve, dis­card the outer layer and thickly slice. Scat­ter with nut­meg and cover to keep warm. While pasta and leeks are cook­ing, heat oil in a fry­pan over high heat. Add onion and cook, stir­ring, for 5 min­utes or un­til soft­ened. Add pancetta and sugar, and cook, stir­ring oc­ca­sion­ally, for 3 min­utes or un­til start­ing to caramelise. Com­bine eggs and parme­san in a small bowl. Drain pasta, re­serv­ing ¼ cup (60ml) pasta wa­ter. Work­ing quickly, re­turn pasta to saucepan and add egg mix­ture. Cover and shake pan for 2 min­utes to cre­ate a creamy sauce (add re­served pasta wa­ter if sauce is a lit­tle dry). Stir through leeks and scat­ter with pancetta mix­ture, ex­tra parme­san and 1 tsp ground black pep­per to serve.

PER SERVE • 46G PRO­TEIN • 13G SAT FAT • 81G CARB • 10G SUG­ARS • 1665MG SODIUM • 885 CAL (3705KJ)

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