In a large skillet, melt 2 tablespoons of butter over medium heat. Add sliced leeks and sauté for about 10-12 minutes until golden and soft.

Add 8 ounces of sliced mushrooms, stir well and cook for 7-9 minutes until tender and browned.

Reduce heat to low and pour in 1 cup of cream, whisking to combine. Cook for 3-4 minutes, then gradually add 1 cup of grated Gruyere cheese until melted.

Cook 12 ounces of your favorite pasta according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

Add drained pasta into the skillet with leeks, mushrooms, and sauce. Toss gently, adding reserved pasta water if needed to reach desired consistency.

Serve in bowls, garnished with fresh herbs and extra Gruyere cheese if desired.