STEP 1: COOK THE PASTA

Start by boiling a large pot of salted water. This is crucial as it helps flavor the pasta as it cooks. Cook the pasta according to package instructions until al dente. This means it should be firm to the bite, as it will continue to cook slightly when mixed with the sauce. Reserve about 1 cup of pasta water, then drain and set aside.

Tip: To ensure your pasta doesn’t stick together, give it a gentle stir after adding it to the boiling water.

STEP 2: CARAMELIZE THE LEEKS

In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and a pinch of salt. The salt helps draw out moisture from the leeks, which enhances the caramelization process. Sauté for about 8-10 minutes, stirring occasionally, until the leeks are soft and golden brown.

Tip: Don’t rush this step! Patience is key when caramelizing leeks. If they start to brown too quickly, lower the heat.

STEP 3: ADD THE MUSHROOMS

Once the leeks are caramelized, add the sliced mushrooms to the skillet. The moisture from the mushrooms will help deglaze the pan, picking up any delicious bits left from the leeks. Cook for an additional 5-7 minutes, until the mushrooms are tender and their moisture has evaporated. Stir in the minced garlic and cook for another minute until fragrant.

Encouragement: The smell at this stage is absolutely heavenly—just wait until you add the cheese!

STEP 4: COMBINE PASTA AND SAUCE

Add the cooked pasta to the skillet, tossing it with the leeks and mushrooms. Gradually mix in the Gruyere cheese, stirring until it melts and creates a creamy sauce that coats the pasta beautifully. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

Tip: Using a combination of Gruyere and Parmesan can elevate the flavor even more!

STEP 5: SEASON AND SERVE

Season the pasta with salt and pepper to taste. Don’t be shy with the seasoning; it makes a world of difference! Serve immediately, garnished with fresh parsley for a burst of color and flavor.