Spaghetti with leeks, hazelnuts and Parmesan

Spaghetti with leeks, hazelnuts, and Parmesan is a simple yet very flavorful and aromatic dish. Let’s look at the ingredients and procedure together.

Ingredients

• 320 g of spaghetti
• 2 medium-sized leeks
• 80 g of toasted hazelnuts
• 80 g of grated Parmesan cheese
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• (Optional) A pinch of chili flakes
• (Optional) Chopped parsley to garnish

Preparation

1. Thoroughly clean the leeks, removing the roots and the tougher green parts. Slice the leeks into thin rings and wash under running water to remove any dirt residue.

2. Heat a pan over the fire with the extra virgin olive oil and sauté the leek rings until they are tender and slightly golden. If you desire a spicy touch, add a pinch of chili flakes.

3. In a large pot, bring plenty of salted water to a boil and cook the spaghetti according to the package instructions to achieve al dente texture.

4. Meanwhile, coarsely chop the toasted hazelnuts. You can do this with a knife or using a food processor, but be careful not to reduce them to a powder.

5. Drain the spaghetti al dente, reserving some of the cooking water.

6. Add the spaghetti to the pan with the leeks, mix well over low heat adding a bit of the cooking water if necessary to make it creamy.

7. Turn off the heat, add the chopped hazelnuts and Parmesan. Stir well until the Parmesan has melted and bound the ingredients together.

8. Add a pinch of black pepper and, if desired, garnish with fresh chopped parsley.

Serve the spaghetti hot, offering extra Parmesan to those who wish.

Trivia

Although this dish is not part of classic Italian culinary tradition, it combines ingredients commonly used in Italian cooking. The hazelnuts provide a crunchy contrast to the softness of the leeks, and the Parmesan completes it with its rich and intense flavor. You can also toast the hazelnuts in a pan before chopping them to enhance their flavor.