Skip to main content

Images for Le Pigeon’s leek carbonara. Reprinted from Le Pigeon Copyright (c) 2013 by Michael Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang. Published by Ten Speed Press, a division of Random House, LLC, a Penguin Random House Company.

Due to the richness of this dish, we like to serve these leeks with a lean piece of pork or a nice lamb T-bone. It is also a great pasta substitute for that gluten-free friend you have.

Servings: 4

Ingredients

4 large leeks, white and light green parts only

kosher salt

7 1/2 (210 g) pancetta, thinly sliced into batons

1 yellow onion, thinly sliced

A small pinch of red pepper flakes

1/2 cup water

2 egg yolks

1/2 cup (40 g) grated Parmesan, plus more for serving

Freshly ground black pepper

A squeeze of fresh lemon juice

Method

Cut the leeks into a thick julienne, so that the pieces are roughly the same size and shape as fettucine. Prepare an ice water bath.

Bring a large pot salted water to a rolling boil over high heat. Add the leeks and blanch for 30 seconds. Using a spider or large slotted spoon, transfer the leeks to the ice water bath to cool for 5 minutes. Remove the leeks from the ice water bath, wrap them in a cloth towel, and wring out any excess water.

In a heavy saute pan over medium heat, saute the pancetta until the fat is rendered, about 5 minutes. Drain off half of the fat and return the pan to the heat. Add the onion and red pepper flakes and continue to cook until the onion is translucent, about 2 minutes. Add the leeks to the pan and, using tongs, toss to combine. Add the water and cook for 1 minute longer. Remove from the heat and, stirring rapidly, add the egg yolks and Parmesan. Season with salt, pepper, and the lemon juice.

Divide the leeks among four bowls and sprinkle each bowl with Parmesan to serve.

Reprinted from Le Pigeon: Cooking at The Dirty Bird by Michael Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang. Published by Ten Speed Press, a division of Random House LLC.

Report an error
Comments

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • All comments will be reviewed by one or more moderators before being posted to the site. This should only take a few moments.
  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed. Commenters who repeatedly violate community guidelines may be suspended, causing them to temporarily lose their ability to engage with comments.

Read our community guidelines here

Discussion loading ...

Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.
Cannabis pro newsletter