Casarecce with leeks and Gruyère

Name: Casarecce with leeks and Gruyère
Cuisine: European, Italian, Mediterranean
Ingredients: 1/4 cup unsalted butter; 3 medium leeks washed and julienne; Salt to taste; 1 lb 455g dried casarecce pasta; 1 cup half and half cream; 1/4 tsp fresh grated nutmeg; 2 cups grated Gruyère; 1 tsp pepper; 1/3 cup grated pecorino Romano

1 step

Updated at: Thu, 17 Aug 2023 06:31:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories618.6 kcal (31%)

Total Fat29.1 g (42%)

Carbs62.7 g (24%)

Sugars5.4 g (6%)

Protein25.9 g (52%)

Sodium543.2 mg (27%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

¼ cupunsalted butter

3leeks

medium, washed and julienne

salt

to taste

455gcasarecce pasta

dried

1 cuphalf and half cream

¼ tspnutmeg

fresh grated

2 cupsGruyère

grated

1 tsppepper

⅓ cupgrated pecorino romano

Instructions

Step 1

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 ½ 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. Serve immediately topped with pecorino Romano