FETTUCCINI WITH LEEKS AND EGGS
I love leeks, and when I get a hankering for them, I must have them. The egg adds a little sustenance to it. This is easy and it will make you a happier person while you are eating it...then you will probably become yourself again. You can vary a bit from this recipe, but why bother? I've already done all the experimentation for you.
* 1 Large Clove of Garlic
* 1 Leek
* 2 Sprigs of Parsley
* Crushed Red Pepper Flakes
* 4 Large Eggs
* Olive Oil
* Black Pepper
* Romano Cheese
Dice the garlic and chop about 1/2 of the leek into slices.
Liberally cover the bottom of a pan in olive oil and sauté the garlic and leeks until the garlic is almost turning brown and the leeks are softened substantially.
Add salt, black pepper and just a bit of red pepper flakes to this mixture. Chop the parsley and add it as well.
Cook about a 1/2 box of fettuccini in salted water.
While the pasta is cooking, put the 4 eggs into a bowl and add about 2 tblspn. of Romano. Toss the eggs until the yokes are broken and they are very lightly scrambled.
Just before the pasta is done, throw the egg mixture into the water with this fettuccini. It will cook very quickly. When you drain the pasta, leave some of the water to help moisten the finished dish because the olive oil is the only other thing we have.
Sprinkle with Romano.