Angel Hair Pasta with Leeks and Cream

10 oz. Leeks
1/4 cup unsalted butter
4 eggs
1 cup freshly grated parmesan cheese
1/4 cup light cream
Salt and freshly ground pepper
1 lb dried angel hair pasta

Trim the leeks, discarding the root ends and the tough green tops. Slit leeks lengthwise three fourths fo the way down to the root ends. Wash, cut into crosswise thin pieces.

In large frying pan over medium heat, melt butter.  Add the leeks and saute stirring until tender, about 5 minutes.  Remove from heat, cover and keep warm.

In a bowl, beat together the eggs, parmesan cheese, the cream and salt and pepper to taste, set aside.

Cook pasta to almost al dente.  Drain pasta, add it to the leeks in frying pan and raise heat to high.  Pour in the egg mixture and stir vigorously until the eggs are firm but not dry, (1-2 minutes).

Transfer to a warmed serving dish and serve immediately. Serve with additional Parmesan cheese.