medtran49
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You will need some kind of a sous vide set up for this. I also cooked some carrots (1 hour) for another meal, with a little bit of salt, sugar, and butter, since they need the same temperature.
No eggs in this dish. Cooking in the sous vide makes the leeks soft, creamy, and a little bit sweet, so that they can take the place of the eggs.
I give a range on the ingredients since it is difficult to get an exact 1 pound of leeks.
2-3 servings
INGREDIENTS
2 large leeks, about 1 pound after cleaning
7-8 ounces, around half a box, of spaghetti or bucatini
3.5-4 ounces guanciale or pancetta, small diced
1.8-2 ounces Pecorino Romano and/or Parmigiano Reggiano, plus more for garnish
1-2 Tbsp unsalted butter
Salt and freshly ground black pepper
DIRECTIONS
Remove the bottoms and dark green tops, discard or save the tops for stock or another recipe (coming soon). Cut the leeks in half crosswise. Place in a bag and vacuseal or use the water displacement method to remove the air. Sous vide at 185 F for 2 hours. Set aside to cool or refrigerate if cooking up to 2 days advance.
When ready to eat, cook the spaghetti per the manufacturer's directions. Reserve about 1 cup of pasta water.
Place the leeks into a food processor and process until smooth. Add the freshly grated cheese and process to incorporate.
Meanwhile, add the butter to a large skillet over medium heat. Add the diced guanciale and cook, stirring frequently until crispy on the outside.
Add the leeks and cheese mixture to the skillet and stir to incorporate. Add about 1/2 cup of pasta water to thin sauce if needed.
Season with salt and pepper to taste. Add spaghetti, mix to incorporate. Serve immediately with additional cheese and black pepper to use as desired.
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