Instructions:
- Heat 2 tablespoons of olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add the cleaned, sliced leeks and season with ½ teaspoon salt. Cook until golden and caramelized, about 20 minutes, stirring occasionally.
- Add the dry white wine to the skillet, then stir in. Add in another tablespoon of Kerrygold unsalted butter and melt it through. Next add the mushrooms and cook for another 3-4 minutes until slightly golden brown. Mince the sage leaves, then add them along with the garlic to the pan.
- Meanwhile, cook the fettuccine to al dente, reserving 1 cup of pasta water.
- To the skillet, slowly pour in the heavy cream, tablespoon of balsamic vinegar, and lemon zest. Gently toss to combine, and cook for 2 minutes. Over medium heat, transfer the al dente fettuccine into the skillet with the sauce.
- Coat the pasta with the sauce, while slowly adding in about ½ cup of the pasta water. The sauce will begin to thicken and become creamy, this will take about 3 minutes over medium heat.
- Turn the heat off, and add the grated Kerrygold Dubliner with Irish Stout cheese. Use a spatula to gently stir the cheese in, slowly adding more pasta water to loosen the sauce if it becomes too thick. Serve the pasta immediately, and top with plenty of toasted pine nuts, freshly ground black pepper, chopped parsley, and more cheese.
Recipe by Lion’s Bread.