Creamy radiatori with smoked leek, caramelized figs and pecorino with walnut rosemary pangrattato

Instructions

1. 1

   1. Bring a large pot of generously salted water to a boil. Meanwhile, thoroughly wash the leeks and slice them into thin half-moons. Cut the figs into 6 to 8 wedges each, mince 1 garlic clove, lightly crush the other, chop the rosemary, zest the lemon, and squeeze 15 ml (1 tbsp) juice.

2. 2

   2. In a large skillet, heat 15 ml (1 tbsp) olive oil and 10 g (about 2 tsp) butter over medium heat. Add the breadcrumbs, walnuts, rosemary, and the crushed garlic clove. Cook for 3 to 4 minutes, stirring, until the crumbs are golden and crisp. Remove the garlic, season with a pinch of salt, and set the pangrattato aside.

3. 3

   3. In the same skillet, add another 15 ml (1 tbsp) olive oil. Add the leeks with a pinch of salt and cook over medium-low heat for 10 minutes, stirring often, until very soft and well browned. For a deeper note, raise the heat for the last 1 to 2 minutes to lightly smoke them without burning.

4. 4

   4. Add the minced garlic to the leeks and cook for 30 seconds. Add the figs and sprinkle in the brown sugar. Cook for 2 minutes so they caramelize lightly. Pour in the white wine and let it reduce for 2 to 3 minutes until nearly evaporated.

5. 5

   5. Lower the heat and add the heavy cream, 70 g (about 2.5 oz) of the pecorino, lemon zest, lemon juice, and black pepper. Stir until a smooth creamy sauce forms, about 2 minutes. If it becomes too thick, add a splash of hot water.

6. 6

   6. Cook the radiatori in the boiling water according to package directions until al dente, usually 9 to 11 minutes. Reserve 240 ml (1 cup) of the pasta water and drain the pasta.

7. 7

   7. Add the drained pasta to the skillet with the sauce and toss over low heat for 1 to 2 minutes. Gradually add some of the reserved pasta water until the sauce is silky and coats the pasta well. Add the remaining 10 g butter for shine.

8. 8

   8. Divide the pasta among plates and finish with the walnut rosemary pangrattato, the remaining 20 g pecorino, and a little more black pepper. Serve immediately.