Photo: Sang An
Recipes don't usually include leeks' dark green parts (too tough). But if you slice leek greens superthin and add a little extra cooking time, they'll turn tender and flavorful. Hugh Acheson, Top Chef judge and chef-partner at four Georgia restaurants, parboils leek greens, sautés them with applewood-smoked bacon and stirs in spaghetti, Parmesan, and eggs for an irresistibly creamy result.
Serves 4 to 6
1 medium leek
1/2 pound applewood-smoked bacon (about 8 slices), cut into 1/4" pieces
2 Tbsp. extra-virgin olive oil, divided
1 Tbsp. plus 1 tsp. kosher salt, plus more to taste
1 pound spaghetti
3 large eggs
3/4 cup finely grated Parmesan (about 3 ounces), plus more for serving
1/4 tsp. ground black pepper
1/4 cup basil leaves (from about 1/2 bunch), torn into small pieces
Directions
Total time: 40 minutes
Working against the grain, very thinly slice the dark green part of the leek. Rinse in running water, drain, and transfer to a medium bowl. Halve remaining portion of leek lengthwise and repeat, transferring it to another bowl.
Bring a large pot of water to a boil. Add dark green leeks and cook until tender, about 1 minute. Using a slotted spoon, transfer leeks to a colander, rinse in cool water, drain and transfer to a plate. Keep water at a low boil.
In a large, deep skillet, cook bacon over medium heat until just crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside. Return skillet with bacon fat to medium heat and add oil. Add reserved dark green leeks, cook 5 minutes, and then add remaining leeks. Cook, stirring occasionally, until very tender, about 5 minutes.
Add 1 Tbsp. salt to pot of boiling water. Add spaghetti and cook until al dente, 7 to 9 minutes. Meanwhile, in a small bowl, whisk together eggs, Parmesan, pepper and 1 tsp. salt.
Reserve 1 cup pasta water, then drain spaghetti and transfer to skillet with leeks. Add reserved bacon and cook, tossing to combine, until very hot, 1 to 2 minutes. Remove skillet from heat and quickly stir in egg mixture, tossing constantly to combine. (To avoid scrambling the eggs, keep the mixture moving.) Add reserved pasta water a few Tbsp. at a time as needed to keep pasta creamy. Add basil, salt to taste, and toss again. Divide among plates, sprinkle with Parmesan, and serve immediately.
Serves 4 to 6
Ingredients
Directions
Total time: 40 minutes
Working against the grain, very thinly slice the dark green part of the leek. Rinse in running water, drain, and transfer to a medium bowl. Halve remaining portion of leek lengthwise and repeat, transferring it to another bowl.
Bring a large pot of water to a boil. Add dark green leeks and cook until tender, about 1 minute. Using a slotted spoon, transfer leeks to a colander, rinse in cool water, drain and transfer to a plate. Keep water at a low boil.
In a large, deep skillet, cook bacon over medium heat until just crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside. Return skillet with bacon fat to medium heat and add oil. Add reserved dark green leeks, cook 5 minutes, and then add remaining leeks. Cook, stirring occasionally, until very tender, about 5 minutes.
Add 1 Tbsp. salt to pot of boiling water. Add spaghetti and cook until al dente, 7 to 9 minutes. Meanwhile, in a small bowl, whisk together eggs, Parmesan, pepper and 1 tsp. salt.
Reserve 1 cup pasta water, then drain spaghetti and transfer to skillet with leeks. Add reserved bacon and cook, tossing to combine, until very hot, 1 to 2 minutes. Remove skillet from heat and quickly stir in egg mixture, tossing constantly to combine. (To avoid scrambling the eggs, keep the mixture moving.) Add reserved pasta water a few Tbsp. at a time as needed to keep pasta creamy. Add basil, salt to taste, and toss again. Divide among plates, sprinkle with Parmesan, and serve immediately.
From the April 2016 issue of O, The Oprah Magazine
