This is inspired by an Alpine dish I ate as a kid, but with the addition of soft leeks. Spiced with nutmeg and bold taleggio, it's a comfort classic. Sophie x
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Serves
4
Leeks
Garlic
Butter
Paccheri
Double Cream
Whole Milk
Taleggio
Nutmeg
Parmesan
Olive Oil
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Serves
4
Leeks
Garlic
Butter
Paccheri
Double Cream
Whole Milk
Taleggio
Nutmeg
Parmesan
Olive Oil
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Step 1.
Finely chop your leeks and garlic.
Step 2.
Heat your butter in a large sauté pan and, once melted and foaming, add your leeks. Cook gently for 20 mins until totally softened.
Step 3.
Bring a large pan of salted water to the boil. Tip in your paccheri and cook for 13 mins, until al dente.
Step 4.
Back to the sauce. Add garlic to the leeks and cook out for 2 mins. Pour your double cream and milk into the pan and bring them to a gentle simmer.
Step 5.
Chop your taleggio into rough chunks, then add this to the sauce and stir to melt. Add your nutmeg and most of your parmesan, then season to taste with salt and pepper.
Step 6.
Tip your pasta into the pan along with a ladle of pasta water. Stir until your sauce clings to your pasta beautifully.
Step 7.
Spoon your pasta into bowls and sprinkle with a little parmesan, black pepper and olive oil. Serve and enjoy.
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