Egg Pasta with Leeks

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This recipes is wonderful! As long as you make sure to save plenty of pasta water, you should be able get it to the right consistency. You also have to make sure that you take a little time to really work the egg and pasta water through. Just a couple minutes! If you show it some love... You will love it!

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First round, thought it was a little dry and didn't add enough pasta water to temper the yolks... With the left overs, sauteed mushrooms with garlic and crushed red pepper then added the cold pasta and leeks. Heated some chicken broth to temper another yolk...added some dry white wine after pasta heated through, then the tempered egg yolk...nice main course! For a Spring outdoor meal!

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Very easy recipie to make gluten free. Just use gluten free pasta. Kind of difficult to make along with the other recipie from the same episode, but I still enjoied cooking it. It's also an easy, simple, prep ahead type of meal.

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Came out okay, though no matter what I did to it, it was fairly dry. I ended up adding the left overs from the poached chicken and lemon gravy with it and the poaching liquid, as well as more chicken broth and stock, to make a much better soup. I just added the veggies from the stock, more salt and pepper, more garlic, and there you go!

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Excellent base for the chicken recipe. yet if it is meant to be eaten as a self standing dish, this is my modification:
First fry some fresh pancetta. Add leaks, half head of finely chopped savoy cabbage, 2 cloves of finely chopped garlic, finely chopped onion, walnuts and nutmeg. When almost done, grate some lemon zest, red pepper and mix with pasta. Now add 3 egg yolks mixed with pecorino Pomano and some heavy cream.

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Made this with the poached chicken and lemon gravy and will absolutely be making it again. Delish and understated. Make sure you save enough water. We thought it was great!

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Aftre reading the other reviews, I decided to add the crushed walnuts and nutmeg. Rachel always adds a little nutmeg so this was a nice addition. Only used a very little wine, and more of the pasta water. Oh and one last change, I added a little Blue cheese, parm and cabot vermont cheddar shake. It was excellent.

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After reading other reviews I added toasted walnuts and some nutmeg and red pepper flakes..it was tastey but obviously not her original recipe.

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Bland, boring, eggy tasting, and a poor texture. It required a lot of salt to get any flavor out of it. Sorry Rachael. I really wanted to like this but it was tasteless.

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I thought this was a great recipe. I would really go heavy with the ground pepper. Make sure that you have the starch water, I used quite a bit.