Charred Leek and Black Garlic Pasta with Lemon Breadcrumbs

Ingredients

• •300g dried spaghetti or linguine
• •3 medium leeks, cleaned and roughly chopped
• •4 cloves black garlic, mashed into a paste
• •2 tablespoons olive oil
• •1 tablespoon unsalted butter
• •1 lemon, zested
• •50g breadcrumbs (preferably panko)
• •25g grated Parmesan cheese
• •2 tablespoons heavy cream
• •Salt to taste
• •Freshly ground black pepper to taste
• •Fresh parsley, chopped (optional, for serving)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.

2. 2

   While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the roughly chopped leeks and cook, stirring occasionally, until they are softened and slightly charred, about 6-8 minutes. Remove from heat and set aside.

3. 3

   In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil along with the unsalted butter. Once melted, stir in the mashed black garlic paste and cook for 1-2 minutes, allowing the flavors to meld.

4. 4

   Add the charred leeks back into the skillet, followed by the cooked pasta. Toss to combine, then stir in 2 tablespoons of heavy cream and 1/2 cup of the reserved pasta water. Continue tossing until the sauce coats the pasta evenly. Add more pasta water, a tablespoon at a time, if needed, to reach your desired consistency.

5. 5

   In a small separate skillet, toast the breadcrumbs over medium heat until golden and crisp, about 3-4 minutes. Remove from heat and mix in the lemon zest.

6. 6

   Season the pasta with salt and freshly ground black pepper to taste. Stir in the grated Parmesan cheese and toss until evenly distributed.

7. 7

   Serve the pasta topped with the lemony breadcrumbs and a sprinkle of fresh parsley, if desired. Enjoy immediately!