Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon



Serves: 4
Preparation time: 20 minutes
Cooking time: 1 hour
Total time:  1 hour 20 minutes

Creamy and garlicy; the leeks add a mellow onion flavor.


  • 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 and 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. grated Pecorino Romano (1/3 cup)
    1/4 cup chopped fresh flat-leaf parsley


  • 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 1/4 tsp. 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, until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.
    Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
    Uncover the skillet and remove the parchment.
    Add the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
    Add the cooked pasta and toss. Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Spaghetti with creamy garlic and leeks

Add Comment

* Required information
What is the next number: 10, 12, 14, ..?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring