Ingredients
2 large leeks, trimmed, washed and thinly sliced
2 tablespoons shallots, chopped
½ lb butter (2 sticks)
Salt and freshly ground pepper to taste
1 lb linguine
½ cup pecorino romano cheese, grated
Preparation
In a large sauté pan, melt butter over low heat and sauté leeks and shallots until soft and translucent, not browned. Season with salt & pepper to taste - very important! Cook pasta in salted water. Return to pot and pour sauce over and combine. Toss in pecorino and serve while hot.
