Procedure:
Cut in slice the leek and brown it in a pan with the melted butter.
Blend with the Chianti Crete Rosse wine and adjust with sugar, salt, pepper and nutmeg. Cook for a few minutes and then put in the mixer.
Meanwhile, cook the spaghetti, drain and stir-fray with the sauce.
Turn off the heat and add the grated pecorino romano cheese, mix and serve.