Ingredients
Scale
- 12 ounces pasta (I prefer fettuccine or pappardelle for their broad ribbons)
- 2 large leeks, white and light green parts only, thinly sliced
- 8 ounces cremini or baby bella mushrooms, sliced
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup Gruyere cheese, shredded (substitute with Emmental or Swiss cheese if needed)
- 1/2 cup heavy cream or half-and-half (you can swap with whole milk for a lighter option)
- 1/4 cup dry white wine or vegetable broth (optional, but adds depth)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon freshly grated nutmeg (optional but highly recommended)
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil and 3 tablespoons of butter in a large skillet over medium heat. Add the sliced leeks and a pinch of salt. Cook slowly, stirring occasionally, for about 10-12 minutes until the leeks are soft and golden brown. This slow caramelization is key and reminds me of the patience my grandmother taught me in the kitchen—good things take time.
- Add the sliced mushrooms to the skillet with the leeks. Increase the heat to medium-high and cook for another 6-8 minutes until the mushrooms are tender and their liquid has evaporated.
- Stir in the minced garlic and cook for an additional minute until fragrant. Then, pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits. Let it reduce for 2-3 minutes.
- Lower the heat to medium-low and add the heavy cream and nutmeg. Stir gently to combine, allowing the cream to warm through and slightly thicken, about 3 minutes.
- Gradually add the shredded Gruyere cheese, stirring continuously until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up, just like I learned from balancing sauces when cooking for my family.
- Toss the cooked pasta into the skillet with the sauce, making sure every ribbon is coated in that rich, cheesy goodness. Adjust seasoning with salt and pepper to taste.
- Serve immediately, garnished with chopped fresh parsley for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International