• 454 gr (1 lbs) of pasta, short or up to taste
  • A great nuts of butter
  • 1 bag of 250 gr (3 cup) of Les Cutures de Chez Nous sliced leeks
  • 60 ml (1/4 cup) of chicken broth
  • 60 ml (1/4 cup) of cooking cream
  • 150 gr ( aproximatively 10 slice) of minced prosciutto
  • Cheese, style Savello or dry sheep's Quebec cheese or fresh grated parmesan
LeeksFind our bag in yourlocal grocery store


  • Cook the pasta "al dente" in generously salted boiling water. Drain and put aside.
  • Meanwhile, in a pan, heat up butter and brown leeks and prosciutto for 4 to 5 minutes. Season lightly, add broth, cream, and let reduce for 2 minutes. Add cooked pasta and mix well.
  • Garnish with cheese, salt and pepper et serves already.

Chef's notes