Leek And Prosciutto Pasta Recipe

Name: Leek And Prosciutto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil; Butter; 2 large leeks, trimmed, halved lengthwise, rinsed well, and cut at an angle into 1/2-inch slices; 2 cloves garlic, sliced; Leaves from a couple sprigs of fresh thyme (or a small pinch dried); A spoonful Italian dried porcini seasoning mix, optional; A good splash white wine; 3/4 cup chicken broth; Salt and pepper; 2-3 thin slices prosciutto; 5 ounces dried pappardelle or other pasta; 1/2-3/4 cup freshly grated Parmesan

Servings: persons

Olive oil
Butter
2 large leeks, trimmed, halved lengthwise, rinsed well, and cut at an angle into 1/2-inch slices
2 cloves garlic, sliced
Leaves from a couple sprigs of fresh thyme (or a small pinch dried)
A spoonful Italian dried porcini seasoning mix, optional
A good splash white wine
3/4 cup chicken broth
Salt and pepper
2-3 thin slices prosciutto
5 ounces dried pappardelle or other pasta
1/2-3/4 cup freshly grated Parmesan

1
Heat a large saute pan over medium heat with enough olive oil and butter to cover the bottom well. Add the leeks and garlic and stir to coat. Stir in the thyme, optional porcini seasoning, wine, broth, and a good grind of pepper and continue to cook until the mixture comes to a boil.
2
Reduce the heat to medium low, lay the prosciutto slices over the mixture, cover the pan, and cook at a low simmer until the leeks are tender and there's still a bit of liquid in the pan, 25-30 minutes. (Add a bit more broth or water if necessary.)
3
Cook the pasta according to package directions.
4
When the pasta is almost done, remove the prosciutto from the pan, cut into julienne slices, and return to the pan. Over low heat, swirl another piece of butter into the sauce, season to taste with salt (and additional pepper if necessary), and stir in half the Parmesan. Serve the pasta topped with the sauce and the rest of the Parmesan.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Olive oil, Butter, 2 large leeks, trimmed, halved lengthwise, rinsed well, and cut at an angle into 1/2-inch slices, 2 cloves garlic, sliced, and more.

Yes, Leek And Prosciutto Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek And Prosciutto Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions