1 bunch of leeks – cleaned – chopped
1 bunch Italian parsley – chopped
5 cloves garlic – chopped
3 carrots – diced
1 pint button mushrooms – sliced and grilled
3 tablespoons butter
3 cups chicken broth
½ cup heavy cream
1 tablespoon flour
½ cup grated Romano cheese
Olive oil for drizzling
1 lb. of your favorite spaghetti
Fresh Grilled Bread Crumb Topping:
5 slices bread
Small chunk of Romano Cheese
1 clove of garlic
Heat a griddle and place the sliced mushrooms on the griddle with a drizzle of olive oil. Grill until the mushrooms are golden.
Heat a sauce pan with a drizzle of olive oil and 3 tablespoons butter. Add the leeks and garlic. Simmer on low until the leeks wilt and become tender. Add the grilled mushrooms to the leeks.
Combine the flour with the chicken broth and add to the saucepan. Simmer on low for a minute or two. Add the heavy cream and grated Romano cheese and simmer on low for a minute.
Prepare the spaghetti as directed.
For the Fresh Bread Crumb Topping:
Heat a griddle and place the slices of bread on the griddle to grill. Drizzle with olive oil.
Remove from the grill and cool down. Place the garlic clove, chunk of Romano cheese, grilled bread and a drizzle of olive oil in the food processor. Process until a bread crumb like texture.
Heat the griddle and place the bread crumbs on the griddle to get a little toasty.
Plate the spaghetti and top with the Alfredo sauce. Top with the fresh bread crumbs and serve.
This is very good, I hope you will enjoy.