Description
A rich and comforting pasta dish featuring caramelized leeks and golden mushrooms in a creamy Gruyere cheese sauce. This recipe combines tender pasta with a luscious blend of Gruyere and Parmesan cheeses, enhanced by aromatic garlic, white wine, and a touch of nutmeg. Perfect for a cozy dinner that feels both elegant and hearty.
Ingredients
Scale
Pasta
- 12 oz pasta of your choice (such as fettuccine or penne)
Vegetables
- 2 large leeks, cleaned and sliced into thin rounds
- 1 lb mushrooms, sliced (such as cremini or button mushrooms)
- 2 cloves garlic, minced
Dairy & Fats
- 3 tbsp unsalted butter (divided)
- 1 cup heavy cream
- 1 1/2 cups grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
Liquids & Oils
- 1/2 cup dry white wine
- 1 tbsp olive oil
Seasonings & Garnishes
- Salt and freshly ground black pepper to taste
- A pinch of nutmeg
- Fresh thyme leaves for garnish (optional)
- Lemon zest for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Caramelize the Leeks: In a large skillet over medium heat, add 1 tablespoon of unsalted butter and the olive oil. Once melted and hot, add the sliced leeks. Season with salt and cook until they soften and begin caramelizing, about 8-10 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the leeks. Cook until the mushrooms have released their juices and are golden brown, about 7 minutes.
- Sauté the Garlic: Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Reduce the Wine: Pour in the white wine, allowing it to simmer and reduce by half, approximately 3-4 minutes.
- Add Butter and Cream: Reduce the heat to low, add the remaining butter, and once melted, stir in the heavy cream. Let it gently simmer for about 3 minutes.
- Incorporate the Cheese: Gradually sprinkle in the Gruyere and Parmesan cheeses, stirring constantly until melted and the sauce is smooth.
- Season the Sauce: Season the sauce with freshly ground black pepper, a pinch of nutmeg, and adjust salt to taste.
- Toss Pasta with Sauce: Add the cooked pasta to the sauce, tossing to combine. If needed, add reserved pasta water a little at a time to achieve your desired sauce consistency.
- Serve and Garnish: Serve immediately. Garnish with fresh thyme leaves and lemon zest if desired.
Notes
- Reserve pasta water to adjust sauce thickness as needed.
- Use Gruyere cheese for its nutty flavor and excellent melting properties.
- White wine can be substituted with vegetable broth if preferred.
- Fresh thyme and lemon zest add brightness but are optional garnishes.
- Leeks should be cleaned thoroughly to remove any dirt trapped between layers.
