Method

• 1.
  Bring stock and 4 cups (1L) water to boil in a large saucepan. Add pasta and cook for 1 minute less than packet instructions.

• 2.
  Meanwhile, trim leek roots, leaving ends intact, and place in a microwave-safe bowl. Microwave leeks on high, turning halfway, for 10 minutes or until tender. Halve, discard the outer layer and thickly slice. Scatter with nutmeg and cover to keep warm.
• 3.
  While pasta and leeks are cooking, heat oil in a frypan over high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add pancetta and sugar, and cook, stirring occasionally, for 3 minutes or until starting to caramelise.
• 4.
  Combine eggs and parmesan in a small bowl. Drain pasta, reserving 1⁄4 cup (60ml) pasta water. Working quickly, return pasta to saucepan and add egg mixture. Cover and shake pan for 2 minutes to create a creamy sauce (add reserved pasta water if sauce is a little dry). Stir through leeks and scatter with pancetta mixture, extra parmesan and 1 tsp ground black pepper to serve.