Clean the leeks thoroughly under running water to remove any dirt. Slice them thinly, then set them aside while you mince the garlic for flavor.

Boil a large pot of salted water over high heat. Once boiling, add the fettuccine and cook until al dente, usually about 8-10 minutes. Don’t forget to reserve 1 cup of pasta water before draining!

In a skillet over medium heat, add the extra virgin olive oil. Add the sliced leeks and sauté them until they become golden brown, about 10-15 minutes, stirring occasionally for even cooking.

Once the leeks are beautifully caramelized, add the minced garlic to the skillet. Sauté for an additional minute, just until fragrant, taking care not to let it burn.

Pour a cup of heavy cream into the skillet, and let it simmer for about 5 minutes. Adjust the consistency with the reserved pasta water if it seems too thick.

Toss the cooked fettuccine into the skillet with the leek sauce, ensuring that every strand is well-coated. Stir in the grated Parmesan cheese and season with salt and pepper to taste.