Caramelized Leek Pasta by Pastasocialclub

Ingredients

• 450g (1 lb) pasta of choice (e.g., rigatoni or spaghetti)
• 4 large leeks, white and light green parts only, thinly sliced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1 tbsp lemon zest
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
2. Heat butter and olive oil in a large skillet over medium-low heat.
3. Add sliced leeks and a pinch of salt, cooking slowly for 15-20 minutes, stirring occasionally until soft and golden brown.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant.
5. Stir in heavy cream and simmer for 2 minutes until slightly thickened.
6. Transfer cooked pasta directly to the skillet, adding 1/4 cup of reserved pasta water if needed to loosen the sauce
7. Remove from heat and stir in parmesan cheese and lemon zest until emulsified and creamy.
8. Season with additional salt and pepper to taste before serving