Tagliatelle with leeks

Serves: 4

For the Béchamel sauce:
  • 1 cup whole milk
  • 2 tablespoons butter
  • 2 tablespoons unbleached all-purpose flour
  • ¼ teaspoon salt

  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 2 medium leeks, chopped
  • 120g thinly sliced prosciutto, cut into thin strips
  • salt for the pot
  • 450 Grams Cucina Tagliatelli
  • ½ cup chopped fresh chives


For the Béchamel:
In a small saucepan, heat milk over medium-low heat; bring just to a boil and remove from heat.
In a medium saucepan, melt butter over low heat. Add flour and cook, stirring constantly with a wooden spoon for 2 minutes. Do not brown.
Add milk to flour mixture, stirring constantly until milk is incorporated. Cook, stirring frequently, especially along corners of pan, until sauce is the consistency of a thick cream, about 5 minutes.
Stir in salt and remove from heat.

For the Pasta:
Heat butter and oil in a large pan over medium heat.
Add leeks and cook, stirring occasionally until softened, about 4 minutes.
Add prosciutto and béchamel and stir to combine.
Remove from heat and cover to keep warm.
Bring a large saucepan of salted water to boil.
Add pasta and cook until al dente.
Drain the pasta, add to leek sauce and stir to combine.
Add chives, toss and serve immediately.


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