1. Wash the leek and slice it thinly and place it in a pan with the butter. 2. Sauté with the lid on (add a little water if necessary) until soft. 3. Add wine, nutmeg, sugar and salt. 4. Let it boil gently, until it thickens. 5. Homogenize the sauce with an immersion blender. 6. Cook the pasta al dente. 7. Drain the pasta and put it in the pan with the ‘drunken sauce’. 8. Sprinkle with grated pecorino and heat. ---------------------------------------------------------------------------
Nutrition
Ingredients
