Any leftover cooked pasta can be used in this dish. We have made the pasta from scratch which will require two pots but if you are using leftover pasta, you will only need one pan.
Preparation time: 20 minutes
Cooking time: 20 minutes
- 400g pasta (spaghetti/tagliatelle/macaroni etc.)
- 15ml (1 tbsp) olive oil
- 250g pancetta, chopped (may substitute with bacon/smoked ham/smoked sausage)
- 4 large leeks, washed and white part thinly sliced
- 30ml (2 tbsp) chicken & noodle soup powder
- 500ml (2 cups) water, from reserved pasta water
- 8 eggs
- Salt and black pepper, to season
- 15ml (1tbsp) mixed herbs
- 250ml (1 cup) cream
- 45ml (3 tbsp) parmesan cheese
- Handful thyme, to garnish
- Pre-heat oven to 180° Bring 1 litre (4 cups) salted water to the boil. Add the pasta and cook until al dente. Drain and reserve 2 cups of the water.
- Heat a cast iron pan, add oil and pancetta, fry until golden. Remove with a slotted spoon and cook the leeks in the oil until softened about 5-8 minutes. Mix soup powder with 2 cups reserved water and add to the pan. Bring to boil until sauce thickens. Remove and set aside to cool slightly.
- In a bowl, break eggs and beat, season with salt, black pepper, and mixed herbs. Pour in cream and add parmesan cheese, whisk together.
- Pour the egg mixture into the pasta, and place in oven and cook for 45 minutes. Remove and leave to cool. Garnish with thyme and serve.