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Recipe Detail Page
Casarecce with Caramelized Leeks & Gruyère
Holiday 2022
Who says holiday sides have to be traditional? This decadent pasta is like an adult mac ’n’ cheese with a bonus of sweetly caramelized leeks. Toothsome casarecce pasta catches the cheese sauce in its crevices. If you can’t find it, use penne rigate instead.
Serves 6
1/4 cup (60 mL) unsalted butter
1 bunch leeks (about 3 medium), white and light green parts, washed well and julienned
Salt to taste
1 lb (455 g) dried casarecce pasta
1 cup (250 mL) half & half cream
1/4 tsp (1 mL) freshly grated nutmeg
2 cups (500 mL) grated Gruyère cheese
1 tsp (5 mL) freshly ground pepper
1/3 cup (80 mL) grated Pecorino Romano cheese
1. Melt butter in a large pot over medium heat. Add leeks and salt. Cook, stirring occasionally, until leeks are golden and caramelized, 10 to 12 minutes.
2. While leeks are cooking, bring a large pot of salted water to a boil. Cook pasta according to instructions on package. Reserve 1/2 cup (125 mL) pasta cooking water then drain pasta.
3. Stir cream and nutmeg into leek mixture. When it comes to a simmer, add Gruyère and stir until melted. Add pepper, pasta and pasta water. Stir until creamy.
4. Serve immediately topped with Pecorino Romano.
Serves 6