Egg Pasta with Leeks

Directions

1. 1
   Place a large pot of water on the stove to boil.
2. 2
   Salt the water, and then cook the pasta to al dente, reserving 1 cup of cooking liquid before draining.
3. 3
   Meanwhile, fill a large bowl or sink with cold water, slice the leeks lengthwise, and then slice into 1/2-inch thick pieces.
4. 4
   Wash the leeks, separating all the layers, and drain on a kitchen towel.
5. 5
   Heat the extra-virgin olive oil and butter over medium heat, add the leeks, and season with salt and pepper.
6. 6
   Cook until the leeks are tender and soft, about 8 to 10 minutes.
7. 7
   Add the wine and stir.
8. 8
   In a small bowl, beat the egg yolks and temper with the reserved hot starchy cooking water.
9. 9
   Add the tempered eggs to the sauce.
10. 10
    Add the pasta to the leek sauce and toss to combine for 2 minutes, or until a sauce forms and coats the pasta.
11. 11
    Top with Parmigiano-Reggiano cheese and serve.