🍝 Caramelized Leek & Goat Cheese Pasta with Crispy Prosciutto
(Creamy, savory, crispy, tangy — not your usual pasta.)
This isn’t your basic butter-and-cheese bowl. It’s layered with sweet caramelized leeks, tangy goat cheese, silky pasta water emulsion, and shards of crispy prosciutto. Simple ingredients, unexpected combo, cozy execution.
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📝 Ingredients (serves 2): • 200g tagliatelle or pappardelle • 2 leeks, white & light green parts only, thinly sliced • 1 tbsp butter + 1 tbsp olive oil • Salt & pepper • 80g soft goat cheese • ¼ cup reserved pasta water • Zest of 1 lemon • 4 thin slices of prosciutto • Optional: crushed walnuts or toasted pine nuts for topping
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🔥 Instructions: 1. Crisp the prosciutto: Bake slices in a 375°F (190°C) oven for 8–10 min until crisp. Let cool and break into pieces. 2. Caramelize the leeks: In a skillet over low-medium heat, melt butter and oil. Add sliced leeks, a pinch of salt, and sauté slowly for 15–20 min until soft, golden, and sweet. 3. Cook the pasta: Boil in salted water until al dente. Reserve ¼ cup of the pasta water before draining. 4. Make the sauce: To the leeks, add goat cheese and pasta water. Stir until it melts into a creamy sauce. Add lemon zest and black pepper. 5. Combine: Add cooked pasta to the pan and toss until coated. 6. Serve: Plate the pasta in a rustic twist, top with crispy prosciutto, and (if you want) sprinkle some crushed walnuts. No need for garnish.
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