Yield: 24 servings. 1 lb. linguine 12 Tbsp. olive oil 12 oz. leeks, thinly sliced 3 lb. Italian sausage, crumbled as needed, salt as needed, black pepper 24 eggs 3 cups milk 6 oz. Pecorino cheese, grated 6 Tbsp. olive oil 3 Tbsp. fresh lemon juice 30 oz. red cherry tomatoes, halved 30 oz. yellow cherry tomatoes, halved 6 leaves fresh basil, chiffonade Cook pasta for 1 minutes less than time indicated on the package. Drain and drizzle with 3 Tbsp. olive oil to prevent from ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.