Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 12 oz of your favorite pasta and cook according to package instructions until al dente, usually around 8-10 minutes. When done, reserve about ½ cup of the pasta water for later and then drain the pasta in a colander.

Caramelize the Leeks: In a wide skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sliced 2 leeks with a pinch of salt. Sauté for about 10 to 12 minutes, stirring occasionally until the leeks are softened and a beautiful golden color.

Sauté the Mushrooms: Add 1 tablespoon of butter to the skillet with the caramelized leeks, letting it melt. Incorporate the 12 oz of sliced mushrooms, cooking for about 5 to 7 minutes until nicely browned and moisture has released. Stir in 2 cloves of minced garlic and 1 teaspoon of fresh thyme, cooking for an additional minute until fragrant.

Create the Sauce Base: Pour in ½ cup of dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly. Lower the heat and stir in 1 cup of heavy cream, simmering for 3-4 minutes to allow the sauce to thicken.

Add the Gruyere Cheese: Gradually sprinkle in 1 cup of shredded Gruyere cheese into the sauce, stirring continuously until melted and creamy. If too thick, add a splash of reserved pasta water. Season with salt, black pepper, and a squeeze of lemon juice.

Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing gently to coat the noodles evenly with the rich sauce. Cook for an additional 1-2 minutes on low heat before serving.