Cooking Steps

• Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
• Heat 2 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
• Add the sliced leeks and cook for 10-12 minutes, stirring occasionally, until soft and golden brown. Season with a pinch of salt and pepper.
• Remove the caramelized leeks from the skillet and set aside.
• In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter.
• Add the sliced mushrooms and cook for 5-7 minutes until browned and tender. Season with salt and pepper.
• Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
• Add the white wine to the skillet, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine is mostly evaporated.
• Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.
• Lower the heat and stir in the grated Gruyere cheese, mixing until melted and smooth.
• Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
• Add the caramelized leeks back to the skillet, stirring to combine.
• Serve hot, garnished with chopped fresh parsley.