- 1 bunch broccolini, cut into 2cm pieces
- 1 leek, sliced thinly
- 1 tbsp capers
- 10 olives, roughly chopped
- 2 cloves garlic, finely chopped
- 2 tsp freshly ground pepper
- 3 tbsp olive oil
- 2 egg yolks
- 70g grated Parmesan
- 2 tsp freshly cracked pepper
- 300g dried spaghetti
- 2 tbsp butter
- Heat 1 tbsp olive oil in a heavy based pan and once hot, add in the broccolini and season with salt and pepper.
- Fry until nicely charred, remove from pan and set aside.
- Heat 2 tbsp olive oil in a fry pan and add in olives, capers and leek and cook on medium for 10 mins or until the leeks have softened.
- Add in the garlic and cook for another few minutes. Add in the pepper and season with salt. The pepper will seem like a lot, but trust us!
- Cook the pasta until just al dente, because you’ll stir in a hot pan afterwards, so it’s better to undercook. Drain pasta and put back into the pot, reserve 1C of pasta water.
- Whisk the eggs, pepper and Parmesan together.
- Put the pot on medium heat and add in the broccolini, leek, egg mixture, reserved pasta water and butter and stir through.
- Cook for another couple of minutes.
- Serve with more Parmesan and a drizzle of olive oil.
