Champagne Parmesan Leek Pasta

Champagne Leek Parmesan Pasta  Tall Blonde Cookbook Recipe

This pasta dish is easy to prepare, cheap on the budget and packed with rich flavor of parmesan and luxurious butter sautéed leeks.  TALL Blonde used leftover Champagne from New Year's Eve for an extra boost of flavor.

2 leeks, thinly sliced white stalk
2 Tbl. butter
1 tea. thyme
4 garlic cloves, thinly sliced
1/4 tea. fresh cracked black pepper

1 cup Champagne (or dry white wine)
1/2 cup tap water

8 oz. spaghetti pasta

1 egg
1 cup parmesan cheese, finely shred
1/2 tea. lemon zest
1/8 tea. red chili flakes (optional)

In a large flat sauce pan add butter, thyme and garlic on medium heat to sweat. Add thinly sliced leeks and continue to cook on low heat to gently sweat for about 10 minutes.  We are not looking for brown color.

Pour Champagne and water into sauce pan with leek mixture. Cover pan with lid and slow cook on medium heat to create soft luxurious leeks, 30-40 minutes.

Cook pasta while cooking the leeks. If you use gluten-free pasta, this becomes a gluten free dish. Save a cupful of hot starchy pasta water before draining to use in next step.

In a separate bowl, thoroughly mix egg, stir in parmesan cheese and grated lemon.   Use pasta starch water from cooked pasta and add to egg cheese mixture to create a loose slurry.

In this order, add hot cooked pasta to leek mixture in sauce pan, pour egg mixture over pasta and thoroughly mix all three components. serve and ENJOY!