Begin by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente, usually about 8 to 10 minutes.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks and cook for approximately 10 minutes until they turn golden brown and become caramelized.

Once the leeks are caramelized, add 8 ounces of sliced mushrooms to the pan and sauté for an additional 5 to 7 minutes.

Pour in 1 cup of heavy cream, stirring well to combine all the ingredients in the skillet. Gradually add 1 cup of shredded Gruyere cheese while stirring continuously over low heat.

Once the cheese is melted and the sauce is creamy, add the cooked pasta to the skillet and toss until coated.

Plate the pasta in generous portions, garnishing with extra Gruyere cheese if desired.