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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.

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