Ingredients

Zafarelli Fettucine No. 12 500g
1 tbsp olive oil
1 tbsp butter
200g pancetta, finely chopped
2 leeks, chopped finely
1 egg, plus another 3 yolks (4 eggs)
¼ cup of parmesan, grated
¼ cup of pecorino, grated
Salt & cracked pepper

Method

1. Cook the pasta in a pot of boiling salted water according to packet directions.
2. Meanwhile, heat a pan over low to medium heat. Add olive oil, butter, and pancetta. Cook for 5-7 minutes, or until the pancetta begins to brown.
3. Remove the pancetta from the pan and set aside. Add the leeks to the pan and cook for 3-5 minutes, or until softened.
4. Return the pancetta to the pan and reduce the heat to low.
5. In a bowl, whisk together the eggs, pecorino, and parmesan. Season with salt and pepper.
6. Once the pasta is cooked, reserve a splash of pasta water, then drain.
7. Add the drained pasta to the pan. Remove from the heat, then immediately pour in the egg mixture and a splash of pasta water, tossing quickly to create a creamy sauce.
8. Serve topped with a generous amount of freshly cracked black pepper.