Fettuccine with Caramelized Leeks
This caramelized leek pasta features fettuccine in a light, creamy garlic and Parmesan sauce with delicate caramelized leeks and onion. Serve as a meatless dinner with a salad, or as a side dish.
Ingredients
Method
- Trim green parts of the leek and discard. Trim off root section and discard. Cut white part of leek in half lengthwise. Rinse halves in cold water, allowing water to flow from the root portion downward, to take away any sand or dirt. Gently open the layers, and make sure all the dirt is out. Cut leek sections into 1/2-inch half-moon slices.
- Remove outer, papery layers of onion, slice off root end and top end, and discard. Slice onion crosswise into 1/2-inch slices.
- Heat olive oil in a large skillet over medium heat, and add 1 tablespoon of butter. When butter stops sizzling, add leek and onion. Toss to coat with oil and turn heat down to medium-low.
- Allow leeks and onions to cook slowly and caramlize, about 30 minutes, stirring every 5 minutes, or so, making sure they don’t burn. The leeks and onions should be lightly browned. Remove leeks and onions from the pan and keep warm.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Reserve about 1/2 cup pasta water; drain.
- Melt remaining butter in the skillet (used to cook leeks) over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add half-and-half and Parmesan cheese, and stir until cheese melts. Reduce heat; season with salt and black pepper. Stir in lemon zest and rosemary.
- Add cooked fettuccini to the skillet and toss in the sauce. Add reserved pasta water, a tablespoon at a time, to loosen pasta to taste.
- Add leek and onion mixture to skillet and toss. Garnish with fresh rosemary sprigs and serve warm.
Leave a Reply