Creamy Pasta with Leeks

I kid you not, if there’s anything that can console us in these apocalyptic times it’s carbs. I don’t know what it is about them that just soothe the mind and improve our outlooks on life, I just know that they work and it’s universal. And for the past six months, it’s been pizza, bread, pasta and rice that have helped me digest all the news on the pandemic, deaths, unemployment, climate change, Xinjiang, Trump, RBG, BLM… *panic* *sweats* *gulp* hold on, let me just snack on some sourdough I made this morning.

So it’s been tough! But here’s a dish to bring you solace: creamy leeks and cheese coat and hug the pasta with the companies of anchovies to add some depth and lemon zest to freshen things up. Don’t do anchovies? Remove and maybe replace with some pancetta, or keep it veggie and add a bit of miso. Thyme would also fit well in this party. If you’ve got time, fry off some bread crumbs and add a bit more texture. Doesn’t this idea make you calmer already? Shhh, just forget what’s happening in the outside world now and focus on this delightful pasta.

Serves 2
200g pasta
1 large leek, finely sliced
1 garlic clove, minced
2 anchovy fillets, minced
60-100g parmesan
Dash of cream

Start by frying the garlic and anchovies in a pan with oil for a few minutes over medium heat until fragrant and sticky.

Add the leeks and sweat over medium heat – don’t turn up the heat or else you’ll get them caramelized. Cook until softened, anywhere between 5 and 10 minutes.

In the mean time bring a pot of water to the boil, add a good pinch of salt, and then add the pasta. Cook until very al dente as you’ll cook it with the sauce as well.

Add the pasta to the pan and a bit of the pasta water as well. Toss and cook and add a bit more pasta water if it seems too dry. Follow this process for a few minutes until the pasta is at the consistency you’d like.

Finish off by stirring in the dash of cream together with the parmesan and the lemon zest.

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