Ingredients
- 400 g spaghetti
- 100 g leeks
- 30 g butter
- 250 ml Chianti red wine
- Nutmeg to taste
- 5 g sugar
- Salt to taste
- Black pepper to taste
- 70 g grated Pecorino Romano cheese
Method
Prepare the sauce
Slice the leeks and sauté them in a pan with melted butter until soft.
Add the wine
Deglaze with the Chianti red wine and season with sugar, salt, pepper, and a pinch of nutmeg.
Cook for a few minutes, then blend the mixture until smooth.
Cook the pasta
Meanwhile, cook the spaghetti in salted boiling water until al dente.
Drain and transfer to the pan with the sauce.
Finishing
Toss the pasta with the sauce, then remove from heat.
Add the grated Pecorino Romano cheese and mix well.
Serving
Serve immediately for a unique and flavorful dish.