Alessandra Petteni



320 gr. casarecce

3 leeks

80 gr. bacon

4 egg yolks

2 tablespoons of parmesan

Extra virgin olive oil

Salt and pepper


Put the pan on the fire with th water for the pasta and add the salt when it will boil. Meanwhile, clean the leeks and cut them into slices and place them in a pan with extra virgin olive oil and begin to cook on low heat. When the water for the pasta boil, add the casarecce. Add  in the pan with the leeks the bacon cut in the strips. Besides, beat the egg yolks with the parmesan and a pinch of pepper. After the cooking time of casarecce, mix them with a tablespoon of cooking water,  with the leeks and bacon.

Turn off the heat, add the egg mixture and parmesan. Serve immediately with good sprinkling of fresh pepper and if desired a few flakes of parmesan.