Creamy Paccheri with Thyme Mushrooms, Golden Leeks and Pecorino with Lemon and Toasted Walnuts

Instructions

1. 1

   1. Bring a large pot of well-salted water to a boil. Meanwhile, heat a large skillet over medium heat and toast the walnuts for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.

2. 2

   2. In the same skillet, add 1 tbsp olive oil and the butter. When the butter melts, add the leek with a pinch of salt and cook over medium-low heat for 6 to 8 minutes, stirring, until very tender and golden. Add half of the garlic and cook 30 seconds more. Transfer the leek to a plate.

3. 3

   3. Raise the heat to medium-high and add the remaining 1 tbsp olive oil. Add the mushrooms in an even layer with another pinch of salt and the black pepper. Cook for 6 to 8 minutes, stirring only occasionally, until deeply browned and their released moisture has evaporated.

4. 4

   4. Return the leek to the skillet with the mushrooms. Add the remaining garlic and the thyme leaves, and cook for 1 minute. Turn off the heat if the pasta is not ready yet.

5. 5

   5. Cook the paccheri according to package directions until al dente, usually 12 to 14 minutes. Before draining, reserve 1 cup (240 ml) of the pasta cooking water.

6. 6

   6. Set the skillet over low heat. Add the cream, lemon zest, and 2 tbsp lemon juice, and stir for 30 seconds. Add the drained paccheri and about 1/2 cup (120 ml) of the pasta water. Toss well to coat.

7. 7

   7. Add the pecorino gradually, stirring continuously to create a creamy, glossy sauce. If needed, add more pasta water a little at a time until the sauce is silky and clings to the pasta. Taste and adjust with salt and pepper.

8. 8

   8. Serve immediately topped with the toasted walnuts, chopped parsley, and extra pecorino if desired.