Sweet Leek Carbonara

Trim, was and finely slice leeks. Peel and chop garlic. Place in large pan on medium heat with olive oil and garlic. Once sizzling, pour in 2 cups of water, reduce heat to low, cover pan and allow to simmer for 30 - 40 minutes, stirring occasionally. When leeks are done, turn off heat. Cook pasta in a separate pot (reserve one cup of pasta cooking liquid halfway through); when done drain and add pasta to leak pan, stirring to coat. Beat the two eggs, and stir in the grated Pecorino cheese. Use some of the reserved pasta cooking liquid to loosen. Ensure pan with pasta and leeks has cooled a bit, then pour egg mixture over pasta and leaks, and stir to combine (if pan has not cooled, the egg mixture will scramble). This should create a creamy sauce (if needed add a little more of the reserved pasta cooking liquid). Plate and top with a good amount of ground pepper.