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NYC-based Petite Pasta Joint is the creation of Sarah Raffetto from Raffetto’s Fresh Pasta and Emily Fedner (@pastaheiress and @foodloversdiary, respectively, on Instagram). It specializes in private events and publicly ticketed dinners, where they serve amazing dishes like this tagliatelle pasta with a creamy caramelized leek sauce. “It’s lemony, it’s garlicky, it’s kind of like our take on an al limone sauce,” says Emily. As Rach says, “It’s beautiful!”
For another simple and delish pasta from the pair, check out their Rosemary Fettuccine with Spiced White Ragu.
Ingredients
- Salt and pepper2 tablespoons extra-virgin olive oil2 cups finely chopped leeks2 cups heavy cream 3 or 4 large cloves garlic, gratedZest of 1 lemon, plus more for servingJuice ½ lemon, or more to taste1 pound fresh spinach and egg tagliatelle (such as Raffetto’s) or dry pasta
Yield Preparation
Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet, heat the olive oil over medium-low heat. Add the leeks and cook, stirring continuously, until golden brown, 20 to 30 minutes.
Add the heavy cream, grated garlic, lemon zest and lemon juice, season to taste with salt and pepper and heat through.
Cook the pasta according to the package directions, leaving it al dente as it will continue to cook in the sauce. Drain, reserving some of the cooking water. Transfer the pasta to the sauce and stir until it is completely coated. If the sauce looks too thick, add the cooking water ¼ cup at a time to loosen it up.
Plate the pasta and garnish with more lemon zest.