I created this dish to use up what was in my fridge — so I could also call it pasta svuotafrigo. I had some leeks, left over prosciutto, and left over ricotta that all needed to be used up. I used trofie as the pasta shape, because it has such a great bite and provides a nice contrast to the velvety texture of the braised leeks with ricotta. I liked it so much, that I’ve been making it on a regular basis since. It does require a bit of patience, because it gets so much better if you give the leeks the time to become very soft and golden brown. This will take longer than it takes to boil the pasta.

This dish is different from previous pasta with leeks recipes I’ve posted:

• Pasta with sous vide leeks and pancetta: in this case the leeks are pureed and there is no ricotta, so the texture is different
• Pasta and leeks casserole: oven-based with bechamel and covered with mozzarella
• Penne with leeks and pancetta: the leeks are not cooked as long so they still have texture

Ingredients

Serves 2

• about 450 grams (1 lb) leeks, white and light green part only, halved lengthwise, and sliced
• about 30 grams (1 oz) thinly sliced prosciutto, preferably di Parma
• 50 grams (1/4 cup) ricotta
• 35 grams (1/2 cup) freshly grated parmigiano reggiano + more for garnish
• 200 grams trofie or other pasta of your choice (this would also work well with fusilli or bucatini)
• 2 Tbsp olive oil
• 60 ml (1/4 cup) dry white wine
• 1 Tbsp fresh thyme leaves
• salt and freshly ground black pepper

Instructions

Cut the prosciutto into short strips. Halve the leeks lengthwise, and slice.

Heat 2 tablespoons olive oil in a frying pan. Add the prosciutto and stir for a minute over medium-high heat.

Add the leeks and season with salt and freshly ground black pepper. Stir until the leeks are covered with the the oil.

Cover and braise over medium heat, stirring every 5 minutes or so. You want the leeks to caramelize a little, but be careful not to burn them.

In the meantime, separate the the thyme leaves from the woody branches and chop the thyme if needed (if there are still some soft branches). Add the thyme to the leeks, and continue to braise the leeks.

When the leeks are starting to get tender, bring a pot of water to a boil for the pasta.

When the water boils, add salt, and the pasta. Boil the pasta for the time indicated on the package for al dente.

When the leeks get too dry, add a bit of pasta cooking water.

If you timed everything well, the leeks should be soft and golden brown a couple of minutes before the pasta is ready.

Deglaze the pan with 60 ml of dry white wine. It is best to add the wine at the end, because the acidity of the wine will keep the leeks more firm and will make it harder to get some caramelization going.

Cook over medium-high heat, uncovered, until the wine has been reduced by half.

Add 50 grams of ricotta and stir to incorporate over low heat.

Drain the pasta when it is al dente, and reserve some of the pasta cooking water. Add the drained pasta to the leeks, together with 35 grams of freshly grated parmigiano.

Stir to mix. Taste and adjust the seasoning with salt and freshly ground black pepper.

Serve at once on preheated plates, sprinkled with some more freshly grated parmigiano.