🍝 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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