Creamy fettuccine with caramelized leeks, sautéed mushrooms, and Gruyere cheese finished with toasted pine nuts.
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| prepBring a large pot of salted water to a boil for pasta | |||||
| 2 tablespoons olive oil | Heat oil & butter, cook leeks 20 min until golden | Add sherry, reduce, remove leeks | Return leeks, add cream, vinegar & zest, simmer 2–3 min | Toss pasta, pasta water & Gruyere into sauce, simmer 2 min | Portion into bowls, garnish with pine nuts, serve |
| 2 tablespoons butter (for caramelizing leeks) | |||||
| 3 medium leeks, tops removed, cut in half and thinly sliced | |||||
| 1/2 teaspoon salt | |||||
| 1/2 teaspoon granulated sugar | |||||
| 80 ml sherry wine | |||||
| 225 g oyster mushrooms | Melt butter, sauté mushrooms 4 min per side | Add garlic & sage, sauté 1 min | |||
| 4 garlic cloves, minced | |||||
| 2 sage leaves | |||||
| 180 ml heavy cream | |||||
| 1 tablespoon balsamic vinegar | |||||
| 1 teaspoon lemon zest | |||||
| 1 teaspoon black pepper | |||||
| 450 g fettuccine | Cook fettuccine al dente, reserve 1 cup pasta water | ||||
| 240 ml reserved pasta water | |||||
| 50 g grated Gruyere | |||||
| 30 g toasted pine nuts | |||||
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