Tagliatelle with Leeks and Fontina Cheese

Ingredients:

4 tbsp extra-virgin olive oil

7 oz. leeks, cleaned and thinly sliced

salt and freshly ground black pepper

5 oz. fontina cheese, diced

1 tbsp spicy mustard

1 lb tagliatelle

Heat the oil in a large heavy-bottomed pan. Add the leeks and just enough water to cover them. Cook over medium heat until the leeks are tender. Season with salt and pepper, add the cheese and mustard and cook until the cheese has almost melted. Meantime, cook the tagliatelle in a large pan of salted, boiling water until

al dente. Drain well and place in a warm serving dish. Pour the leek sauce over the top, toss gently and serve.