1. Cook Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Be sure to reserve 1/2 cup of the pasta water before draining the pasta.

2. Sauté Leeks: Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and cook for 6–8 minutes, stirring occasionally, until they are soft and golden in color.

3. Add Mushrooms: Stir in the sliced mushrooms and continue cooking for an additional 5–7 minutes, until the mushrooms are tender and slightly browned.

4. Add Garlic: Toss in the minced garlic and sauté for 1 minute, allowing the aroma to fill the air and infuse the dish with irresistible flavor.

5. Deglaze: Pour in the white cooking broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes, creating a flavorful foundation for the sauce.

6. Add Cream: Stir in the heavy cream, reduce the heat to low, and let the mixture simmer for 3–4 minutes, allowing it to thicken slightly.

7. Add Cheese: Gradually stir in the shredded Gruyère cheese, letting it melt completely into the sauce. Season with salt and pepper to taste, adjusting the seasoning to your liking.

8. Combine: Add the cooked pasta to the skillet, tossing everything together to ensure the pasta is evenly coated in the creamy, cheesy sauce. If the sauce seems too thick, simply add a bit of the reserved pasta water to reach the desired consistency.

9. Garnish and Serve: Sprinkle the Caramelized Leek and Mushroom Gruyère Pasta with chopped fresh parsley, if desired, and serve immediately while hot and bubbly.