Ingredients (6-8 servings)
- 1 1/2 lbs pasta (penne or rigatoni work well)
- 4 large leeks, white and light green parts only, sliced into half-moons
- 6 oz gorgonzola cheese, crumbled
- 1 1/2 cups heavy cream
- 3 Tbsp butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1/3 cup grated Parmesan cheese
Prepare the Leeks
Clean the leeks thoroughly – they trap dirt between their layers. Cut off the dark green tops and root ends, then slice the white and light green parts into half-moon shapes about 1/4 inch thick.
Rinse the sliced leeks in a colander under cold water, separating the layers with your fingers to remove any remaining grit.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually ~8-10 minutes.
Reserve 1 cup of the pasta cooking water before draining; the starchy water helps bind the sauce if needed.
Build the Sauce
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the cleaned leeks and cook for ~8-10 minutes, stirring occasionally, until they’re very soft and lightly golden.
The leeks should practically fall apart when pressed with a spoon – this is what you want.
Add the minced garlic and cook for another minute until fragrant. Pour in the wine and let it simmer for ~2-3 minutes to cook off the alcohol.
Finish and Combine
Lower the heat to medium-low and pour in the heavy cream. Let it simmer gently for ~3-4 minutes to thicken slightly.
Add the crumbled gorgonzola and stir until it melts into the cream, creating a smooth sauce. Season with salt and pepper.
Add the drained pasta directly to the skillet and toss to coat. If the sauce seems too thick, add some of the reserved pasta water a splash at a time until it reaches the right consistency.
Remove from heat and stir in the chopped parsley and half the Parmesan cheese. Serve immediately with the remaining Parmesan on the side.
Creamy Leek and Gorgonzola Pasta
Ingredients
6-8 servings
- 1 1/2 lbs pasta penne or rigatoni work well
- 4 large leeks white and light green parts only, sliced into half-moons
- 6 oz gorgonzola cheese crumbled
- 1 1/2 cups heavy cream
- 3 Tbsp butter
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley chopped
- 1/3 cup grated Parmesan cheese
Instructions
- Clean and slice leeks into half-moons, rinsing thoroughly to remove grit.
- Boil salted water and cook pasta until al dente, reserving 1 cup pasta water.
- Melt butter in skillet, cook leeks 8-10 minutes until soft and golden.
- Add garlic, cook 1 minute. Pour in wine, simmer 2-3 minutes.
- Add cream, simmer 3-4 minutes. Stir in gorgonzola until melted.
- Toss pasta in sauce, adding reserved water if needed for consistency.
- Finish with parsley and Parmesan. Serve immediately.
