Ingredients
Scale
- 12 ounces rigatoni or pappardelle pasta
- 2 large leeks, white and light green parts only, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 4 ounces Gruyère cheese, freshly grated
- 4 tablespoons unsalted butter, divided
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme, plus kosher salt and black pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions in salted water. Before draining, reserve 1 1/2 cups of the starchy pasta water, then drain the pasta and set aside.
- Step 2: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-low heat. Add the sliced leeks and cook slowly for 10-15 minutes, stirring occasionally, until deeply softened and lightly caramelized. Season with a pinch of salt.
- Step 3: Increase the heat to medium, add the remaining 2 tablespoons of butter, the sliced mushrooms, and dried thyme. Cook for 5-7 minutes, until the mushrooms have released their liquid and are beginning to brown.
- Step 4: Pour in the broth and heavy cream. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing the sauce to reduce slightly. Taste and adjust seasoning with salt and pepper.
- Step 5: Add the cooked pasta to the skillet, along with the grated Gruyère cheese. Toss vigorously to coat. If the sauce is too thick, incorporate the reserved pasta water, 1/4 cup at a time, until a smooth, glossy sauce is achieved that clings to the pasta. Serve immediately.
Notes
- Store leftovers in an airtight container for up to 3 days; the pasta will absorb the sauce, so reserve a splash of milk or broth to loosen it slightly when reheating.
- To revive the luxurious, glossy texture, reheat gently on the stovetop or in the microwave at 50% power, incorporating a small amount of extra heavy cream or reserved broth to prevent the sauce from breaking.
- Finish the dish with a dusting of freshly chopped chives or parsley and a generous grating of fresh black pepper to brighten the rich, savory flavors of the Gruyère and caramelized leeks.
- The initial slow sauté of the leeks in Step 2 is critical; allowing them the full 10-15 minutes to deeply soften and caramelize is what establishes the foundational sweetness needed to balance the salty, creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American