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Heat oil in a deep skillet over low heat, add leeks and cook, stirring, until they soften. Stir in wine and continue cooking until almost all the liquid has evaporated. Remove the skillet from the heat and stir in chopped parsley and sour cream. Season with salt and pepper to taste.
Cook fettuccine in salted boiling water until "al dente". Drain well and keep part of the cooking liquid.
Add fettuccine to the cream in the skillet and mix well. Add the necessary cooking liquid until the desired consistency. Correct seasonings.
Serve fettuccine and sprinkle over with chopped eggs.
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