Servings: 4

2 large leeks 2 large leeks
4 cloves of garlic 4 cloves of garlic
4 sprigs of fresh thyme 4 sprigs of fresh thyme
1 knob of unsalted butter 1 knob of unsalted butter
olive oil olive oil
300g dried spaghetti 300g dried spaghetti
50g Parmesan or pecorino cheese, plus extra to serve 50g Parmesan or pecorino cheese, plus extra to serve
1 large egg 1 large egg

Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil. Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.
When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan’s too hot, it’ll scramble; get it right and it’ll be smooth, silky and deliciously elegant).
Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat). Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese.
Fantastic served with a glass of cold Italian white wine.
To make vegetarian: swap Parmesan or pecorino for vegetarian hard cheese.

50 mins  50 mins
Jamie Oliver - Veg  Jamie Oliver - Veg