 | | Directions |
- Put 2 - 3 quarts water and 1 tablespoon salt in a large pot and heat.
- Trim and wash leek: cut off dark green top, leaving white and light green parts. Slice in half lengthwise, wash under running water, and chop finely. Slice the mushrooms ( drain, if using canned).
- Heat oil and butter in skillet. Add leeks and mushrooms, cooking until leeks are tender, 5 - 8 minutes. Add wine or water, stirring to scrape up any browned bits, and continue cooking until most of the liquid has evaporated.
- Meanwhile, add spaghetti to boiling water and cook according to package directions.
- While spaghetti cooks, mix together eggs, Half and Half, salt, pepper, nutmeg (if using) and cheese.
- When spaghetti is just barely done, drain and add to leeks. Stir to mix well. Add egg mixture and cook, stirring, until eggs are cooked, about 2 minutes.
- Serve immediately, sprinkled with parsley, if using,
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: 10 or 12 inch skillet
Servings: 2
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 large leek |
| - | | 1 box fresh mushrooms (4 - 8 oz) or use canned |
| - | | 1 tablespoon olive oil |
| - | | 1 tablespoon butter |
| - | | 1/2 cup dry white wine or water |
| - | | 4 ounces spaghetti or other pasta |
| - | | 2 eggs |
| - | | 1/4 cup Half and Half or cream |
| - | | 1/2 teaspoon salt, plus extra for the spaghetti water |
| - | | freshly ground pepper, to taste |
| - | | 1 very small pinch nutmeg (optional) |
| - | | 1/4 cup grated cheese |
| - | | parsley, for garnish (optional) |
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