Ingredients
Scale
- 12 oz Pappardelle or Fettuccine pasta
- 2 large leeks (white and light green parts only), thinly sliced
- 8 oz Cremini mushrooms, sliced
- 4 tablespoons unsalted butter
- 1 cup freshly grated Gruyère cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Step 1: Cook the pasta according to package directions in well-salted water, reserving about 1 cup of the starchy cooking water before draining.
- Step 2: Melt the butter in a large skillet or Dutch oven over medium-low heat. Add the sliced leeks and sauté gently for 10-15 minutes, stirring occasionally, until deeply softened, translucent, and slightly caramelized.
- Step 3: Increase the heat to medium. Add the sliced mushrooms and minced garlic to the skillet. Cook for 5-7 minutes until the mushrooms have released their moisture and are nicely browned. Season heavily with salt and pepper.
- Step 4: Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and stir in half of the reserved pasta water to create the base sauce.
- Step 5: Add the drained pasta directly to the skillet. Toss thoroughly to coat, then remove the pan from the heat and immediately stir in the grated Gruyère cheese until melted and creamy. Add additional reserved pasta water, if necessary, to achieve the desired sauce consistency before serving.
Notes
- The initial 10-15 minute sauté of the leeks is the most critical step; use medium-low heat and patience to ensure they become deeply softened and sweet rather than simply wilted.
- Finish your dish with a generous grind of black pepper and a light dusting of fresh thyme or chives to cut through the Gruyère's richness and add a fresh aromatic lift.
- Store any remaining pasta promptly in an airtight container in the refrigerator for up to three days, noting that the cheesy sauce will tighten considerably upon cooling.
- When reheating, do so gently in a skillet over low heat, adding a splash of milk or chicken broth to re-emulsify the sauce and prevent the cheese from separating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American