Leek And Grueyere Pasta

• portions: 2
• temps actif: 20 mins
• temps total: 20 mins

Ingrédients

• 200g of Ditaloni or pasta shape of your choice

• 120g of Smoked Bacon Lardons

• 30g of Butter

• 1 Leek, Cut into thirds lengthways then into thin strips

• 2 Egg Yolks

• 80g of Gruyere, grated Cracked Black Pepper

Instructions

1. Start by boiling a large pan of salted water for the pasta. Once the water is boiling add the Ditaloni and cook according to the instructions, take off 1 minute of the cooking time to ensure the pasta is al-dente, as it will finish cooking in the sauce.

2. Add the bacon lardons to a cold pan, place on a medium heat and render down the fat and fry for 5 minute for so until they are well golden and starting to crisp.

3. Remove from the pan and leave to one side.

4. In the same pan, add the butter and melt over a medium low heat. Once foaming add the leeks and cook for 5-6 minutes until well softened.

5. In a separate small bowl, mix the egg yolks and gruyere together wth a generous crack of black pepper. Add a small splash of pasta water to loosen it down slightly.

6. Drain the Ditaloni once cooked, reserving some pasta water. Add the drained pasta to the pan with leeks. Then add the bacon lardons and the egg mixture. Toss together over the heat for a few moments, adding splashes of pasta water until the sauce emulsifies and creates a sauce that coats the pasta but is still a loose ish sauce. Divide between 2 bowls and finish with a little extra cheese and black pepper.