Cut leek into 1cm dice, finely chop garlic and set aside.
Slice mushrooms into bite-sized pieces.
Soak porcini in half a cup of cold water for 20 minutes, then discard liquid.
Meanwhile, place the butter and oil in a wide pan, over medium heat. Once butter has melted, add leek and garlic and lightly fry for 2 minutes.
Add mushrooms, turn heat to high, and fry for 2 minutes.
Add wine and boil for a minute or so, then turn down to a simmer, add parsley and keep simmering for 5 minutes.
Turn off heat and season to taste with salt and pepper.
Slice cheeks into very thin strips. Heat large fry pan over medium to high heat and place strips in one layer in the pan with olive oil. Season and sprinkle with salt and pepper. As pork cheeks start to crisp and colour, turn over to crisp other side.
Add cooked pork cheek pieces to mushrooms and stir.
Cook spaghetti and toss with cheeks and mushrooms. Serve with grated Parmesan.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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