Here, it’s crisped up in oil before getting tossed with lots of Parmesan, soft leeks, and adorable whole grain radiators. Adding hot pasta to the eggy-cheesy mixture makes for a rich sauce—just be sure to toss quickly! Cook, relax, and enjoy!

What you’ll need:
4 oz prosciutto cubetti
10-12 oz leeks
8 oz whole grain blend radiators
1 oz Parmesan
1 lemon
½ oz parsley
6 oz broccolini
coarse salt
olive oil
1 large egg

Equipment:
large skillet
zester
large pot
colander

Recipe steps:

1. Prep ingredients
   Bring a large pot of salted water to a boil. Remove ends from leeks and peel off outer leaves. Halve lengthwise and thinly slice. Rinse in a large bowl of cold water, letting grit settle to the bottom. Remove from water, leaving grit behind. Grate Parmesan. Zest lemon. Remove parsley leaves from stems and coarsely chop leaves. Trim ends from broccolini.

2. Cook broccolini
   Preheat broiler with rack in the top position. Place broccolini on a rimmed baking sheet and toss with 1 tablespoon oil. Season with salt and pepper. Broil until browned and cooked through, flipping halfway through, 5–7 minutes.

3. Cook prosciutto
   Heat 1 tablespoon oil in a large skillet over medium-high. Add prosciutto and cook until crisp, about 5 minutes. Using a slotted spoon, transfer prosciutto to a paper towel.

4. Cook leeks
   Add leeks to skillet and season with ½ teaspoon salt and a few grinds of pepper. Cook until leeks are soft and golden brown, 5–7 minutes.

5. Cook pasta
   Meanwhile, add radiators to boiling water and cook until al dente, 5–7 minutes. Reserve ¼ cup pasta water and drain.

6. Finish pasta
   Whisk 1 egg, lemon zest, and most of the Parmesan (reserve some for garnish) in a large bowl. Squeeze in 1 tablespoon lemon juice and pasta water and whisk quickly to combine. Add hot pasta, prosciutto, and leeks to egg mixture. Stir in parsley and season with salt and pepper. Serve with broccolini and garnish with remaining cheese. Enjoy!

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