Creamy Egg Topped Linguine

Creamy Egg-Topped LinguineServes 4

-¼ pound pancetta, cut into ½-inch cubes
-1 medium leek, cleaned, trimmed, halved, and cut crosswise into ½-inch slices
-½ cup heavy cream
-½ cup grated Parmesan
-½ pound linguine
-salt and freshly ground pepper
-4 large eggs

Place pancetta in a skillet and sauté over medium-low heat. Cook, stirring often, until fat is rendered and pancetta is crisp, about 2-3 minutes. Set pancetta onto a paper towel lined plate. Discard fat from pan, reserving 2 tablespoons for cooking.

Add 1 tablespoon fat and leeks to pan; cook until leeks begin to soften, about 3 minutes. Add pancetta, cream, and cheese to pan. Meanwhile, cook pasta in a large pot of boiling salted water according to package directions. Drain pasta and add ¾ cup of the pasta cooking liquid to the sauce. Bring to a simmer, stirring, until sauce is thickened and coats the back of a spoon, about 2-3 minutes. Season with salt and pepper. Add the pasta to the cream sauce and stir to coat.

Heat a skillet with reserved fat over medium heat. Fry an egg for each plate of pasta.

It is too hot to cook so I get recipes and save them for Autumn.