Sophie Wyburd @sophiewyburd
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Ingredients
- 2 tbsp extra virgin olive oil
- 1 leek
- 100g mascarpone
- 100g gorgonzola
- 50g parmesan
- Pinch of fresh nutmeg
- 250g pasta
- Salt and pepper, to taste
Method
1. Put a large pan of salted water on to boil.
2. Finely slice your leek, then get it in a colander and give it all a wash in the sink.
3. Add your olive oil to a large saute pan over a medium heat, then add your sliced leeks. Get a pinch of salt in there, then cook down for 10 mins until they are softened.
4. Add your pasta to the water pan and cook until al dente.
5. Add your mascarpone to the pan along with cubes of gorgonzola. Grate in your parmesan and your fresh nutmeg.
6. Drain your pasta, saving a mug of pasta water, then tip your pasta into the sauce pan. Add pasta water until you have a silky sauce, then season to taste with salt and pepper.
7. Spoon into bowls and eat it up.
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