Spaghetti With Creamy Braised Garlic And Leeks

Spaghetti with Creamy Braised Garlic and Leeks is a delicious and comforting pasta dish. The combination of sweet leeks, tender garlic, and creamy sauce creates a rich and satisfying flavor. In this recipe, the leeks and garlic are cooked slowly in butter and oil until they become tender and caramelized. This process intensifies their flavors, giving the dish a deep and savory taste. The addition of white wine adds a subtle brightness and complexity to the sauce. To create a luscious and creamy texture, the leeks and garlic are braised in chicken broth and covered with a parchment paper lid. This technique helps the leeks become incredibly soft while retaining their shape. The result is a velvety sauce that coats the spaghetti beautifully. The cooked spaghetti is then tossed with the creamy leek and garlic mixture. The addition of heavy cream further enhances the richness of the sauce, making it smooth and luxurious. If needed, a bit of the pasta cooking water can be added to achieve the desired consistency. To finish the dish, grated pecorino romano cheese and fresh flat-leaf parsley are stirred in, adding a tangy and herbaceous note. The cheese melts into the sauce, contributing to its creamy and cheesy goodness. The final result is a comforting plate of spaghetti with a delightful balance of flavors.

Spaghetti with Creamy Braised Garlic and Leeks is a wonderful choice for a cozy dinner at home. Its combination of creamy sauce and tender vegetables will surely satisfy your cravings for a comforting and indulgent pasta dish.

SERVES: 4

INGREDIENTS:

• 1 oz. (2 Tbs.) unsalted butter
• 1 Tbs. extra-virgin olive oil
• 6 medium leeks (light green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
• 10 medium cloves garlic, halved
• Kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup dry white wine
• 1 cup lower-salt chicken broth
• 12 oz. dried spaghetti
• 1/2 cup heavy cream
• 1/2 oz. (1/3 cup) grated pecorino romano
• 1/4 cup chopped fresh flat-leaf parsley

INSTRUCTIONS:

1. Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, 1/2 tsp. salt, and the pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely. Cover the skillet and cook, stirring occasionally (you will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.
2. Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
3. Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky sauce that clings to the pasta.
4. Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 540 CALORIES | 17G PROTEIN | 87G CARB | 24G TOTAL FAT | 12G SAT FAT |
  8G MONO FAT | 2G POLY FAT | 60MG CHOL | 540MG SODIUM | 6G FIBER

NOTE:

• Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultra tender.
• Whole heads of garlic stay fresh longer than peeled garlic cloves found in jars. Keep garlic in its mesh bag in a cool, dark, dry place for up to 2 weeks.

USE PARCHMENT FOR A RICHER BRAISE: 

• Place a piece of parchment between the braising vegetables and the lid. The parchment reduces the headroom in the pan, so the vapors travel less and become more concentrated as they drip back down, giving you a richer sauce.