Vegetarian Carbonara

Method

1. Slice the leek very thinly into strips.
2. In a pan, heat a drizzle of extra virgin olive oil and add the sliced leek.
3. Cook the leek over low heat, adding black pepper, until it becomes soft and almost creamy.
4. (Optional) Add a crushed clove of garlic.
5. Add a little water (a small coffee cup) and continue cooking until the leek is well softened.
6. Blend the cooked leek until smooth, leaving a few pieces for texture.
7. Meanwhile, prepare the egg mixture: in a bowl, mix the egg yolk with grated Pecorino and plenty of black pepper until a thick paste forms.
8. Cook the pasta (rigatoni) in boiling salted water until one minute before al dente.
9. Drain the pasta and transfer it to the pan with the leek cream, adding a little pasta cooking water.
10. Finish cooking the pasta in the sauce, stirring and adding more cooking water if needed, until creamy.
11. Turn off the heat and wait about 20-30 seconds to let the pan cool slightly.
12. Pour the egg and Pecorino mixture over the pasta and stir quickly with the heat off, until a velvety cream forms.
13. Serve immediately with a sprinkle of black pepper.