Leek Pasta
Quick Summary: This is a luscious and creamy pasta dish featuring slowly caramelized leeks and onions, finished with parmesan, lemon, and rosemary.
>> servings: 2
Cut the green part off the @leek{1%large} and discard. Cut the white part down the middle lengthwise then run under a tap to get rid of any dirt. Cut into 1cm slices.
Melt @butter{2%tbsp} in a #frying pan{} over medium heat and add the sliced leek and sliced @onion{1}.
Toss then turn the heat down to low and cook for ~{25-30%minutes} until lightly caramelized. You want the heat low enough that it doesn't catch, you'll need to stir every few minutes.
Remove from the pan and set aside. Do not clean the pan.
Cook @pasta{200%g} in a #pot{} of well salted boiling water according to package directions.
When your pasta only has ~{4%minutes} or so to go, start the sauce.
Return the #frying pan{} to a medium heat and melt the remaining @butter{1%tbsp}.
Add the finely chopped @garlic cloves{3-4} and sizzle for ~{30%seconds}.
Turn down the heat and add the @cream{3/4%cup}, bring to a gentle simmer. Use a #spoon{} or ideally a #flat whisk{} to get any brown bits stuck from the onion mixed in.
Add the @lemon juice{1 1/2%tbsp}, @flaky sea salt{1/2%tsp} and @black pepper{1/2%tsp}.
Add the finely grated @parmesan{60%g} in two or three lots, letting it melt into the cream before adding the next lot.
Add in your cooked pasta and toss.
Add the leek and onion mixture plus the @fresh rosemary leaves{1/2%tbsp} and toss.
Let it gently bubble away for ~{1-2%minutes} until the sauce thickens slightly. Add a splash of pasta water to thin if needed.