10). 6 tbsp Parmesan or Grana Padano, grated, plus extra for garnish
11). Salt & black pepper, to taste
12). Fresh herbs (such as parsley and dill), for garnish
Instructions:
1). Bring a large pot of salted water to a boil.
2). Heat a pan over medium heat, then add the olive oil and butter. Once foaming, add the leeks, garlic, and rosemary. Season with salt and pepper, then sauté for 6–7 minutes until soft and creamy.
3). Add the spaghetti to the boiling water and cook for about 6 minutes (or follow package instructions).
4). Reduce the heat under the leeks and stir in the peas, lemon zest & a splash of juice.
5). In a bowl, mix the cheese and egg yolks into a thick paste.
6). When the pasta is al dente, transfer it directly to the pan with the leeks, along with about 50ml of pasta water. Toss everything together to combine.
7). Remove from heat and immediately add the egg mixture, tossing vigorously until a silky, rich sauce forms.
8). Serve immediately, garnished with extra cheese, fresh herbs, and a drizzle of olive oil.
