Recipe Name: Drunken Spaghetti
Category: Pasta Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 400g |
| Leek | 100g |
| Butter | 30g |
| Nutmeg | to taste |
| Red Wine | 250ml |
| Sugar | 5g |
| Salt | Pinch |
| Black Pepper | to taste |
| Pecorino Romano Cheese | 70g |
Instructions:
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Prepare the Leek: Start by cleaning the leek. Trim off the tough outer leaves, then make a cut along the leek to remove the first layer, ensuring any impurities or dirt are washed away.
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Sauté the Leek: In a pan, melt the butter over medium heat, then add the finely chopped leek. Let it cook until softened and translucent. Season with a pinch of sugar to balance the flavors.
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Prepare the Sauce: Once the leek has softened, blend the mixture into a smooth consistency using a food processor or blender. The sauce should be creamy and not too runny or too dry.
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Cook the Spaghetti: Meanwhile, cook the spaghetti in salted water until al dente. Drain the pasta, reserving some of the cooking water for later use.
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Combine Pasta and Sauce: Add the cooked spaghetti to the pan with the leek sauce. Use some reserved pasta water to help the sauce adhere to the spaghetti and continue cooking for another minute or two to allow the flavors to meld.
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Add the Red Wine: Pour in the red wine and let it simmer gently, allowing the alcohol to evaporate and the flavors to develop.
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Finish the Dish: Once the pasta has absorbed the sauce and the flavors are rich and aromatic, turn off the heat. Stir in 50g of grated Pecorino Romano cheese, mixing until the cheese is fully incorporated into the dish.
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Season and Serve: Season with freshly ground black pepper and a sprinkle of nutmeg to taste. Serve the drunken spaghetti hot, topped with more Pecorino Romano if desired.
This dish features a rich, savory flavor with the subtle sweetness of leek, the boldness of red wine, and the creaminess of Pecorino. Enjoy it as a sophisticated yet easy-to-make pasta that pairs beautifully with a glass of red wine.
