Egg pasta with leeks and bacon and leek spaghetti are two Rachel Ray recipes using leeks. Although both dishes are made with pasta, the egg pasta recipe calls for white wine, whereas the bacon and leek spaghetti dish is made with canned tomatoes.
To make egg pasta with leeks, cook 1 pound of egg fettuccine pasta to al dente, and reserve 1 cup of the cooking liquid. Slice 4 trimmed leeks lengthwise, and cut the pieces into 1/2-inch thick slices. Wash the leeks, and separate all of the layers. Cook the leeks in 2 tablespoons each of olive oil and butter over medium heat for eight to 10 minutes, seasoning them with salt and pepper. Stir in 1 cup of white wine.
Beat 3 egg yolks with the reserved cooking water, and add the mixture to the leek sauce, along with the cooked pasta. Toss the pasta for two minutes, and serve it with Parmesan cheese.
To make bacon and leek spaghetti, trim and slice 3 leeks lengthwise, and cut the pieces into thin slices. Wash the leeks and separate the layers. Cook 6 slices of bacon in 2 tablespoons of olive oil until crisp, and stir in the leeks and 3 chopped garlic cloves.
Cook the mixture for two to three minutes, and season with pepper. Stir in 28 ounces of canned tomatoes in puree, and bring the mixture to a simmer. Add 1/4 cup of chopped parsley. Cook 1 pound of spaghetti to al dente, and toss it with the sauce for one minute. Serve the pasta with Parmesan cheese and chopped basil.