John Myers
Pasta: Spaghetti Con Porro
The perfect pasta: spaghetti con porro recipe with a picture and simple step-by-step instructions.
- 130 g Spaghetti
- Salt for the cooking water
- 1 pole Leeks / leeks
- 3 Poles Spring onions
- 2 piece Garlic cloves
- 6 tablespoon Extra virgin olive oil
- 1 tablespoon Grained vegetable broth *
- 100 g St. Agur or other blue cheese
- 50 ml Cream
- Salt and pepper
- Red pepper cubes
- Peel the leek, spring onions and garlic. Leek, cut into rings, wash well and drain. Also cut the spring onions into rings and set aside some of the green pieces to garnish. Roughly chop the garlic.
- Heat 2 tablespoons of oil in a pan and fry the leeks, spring onions and garlic in it. Season with grained vegetable stock.
- As soon as everything is browned – roasted aromas are welcome – add the cheese in pieces and let it melt. Add the cream and the rest of the oil and season with salt and pepper.
- Cook the pasta in boiling salted water until al dente and pour straight from the pot into the pan with the leek vegetables. Mix everything well and arrange on preheated plates.
- Garnish with diced paprika and the remaining spring onion rings.
- * Link to spice mixes: Grained vegetable broth reloaded – easy to make yourself
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