Wash the leek thoroughly. Separate the white and green parts, then slice the white part as thinly as possible.

Melt 10 g butter in a frying pan over medium heat. Add the sliced leek white and cook without browning.

Season the softened leek white with salt and black pepper. Pour in 250 ml heavy cream and add 30 g Gorgonzola cheese.

Reduce the heat to low and add a small splash of water. Cover the pan and simmer until the cheese melts into the cream.

Bring a large pot of salted water to a boil. Cut the reserved leek greens into long, thin strips resembling linguine.

Cook 300 g linguine in the boiling water according to package timing. Add the leek greens with the pasta if using fresh pasta, or 5 minutes before draining if using dried pasta.

Reserve 240 ml pasta cooking water just before draining. Drain the linguine and leek greens together in a colander.

Pour the reserved pasta cooking water into the creamy leek sauce. Stir until the sauce becomes glossy and smooth.

Add the drained linguine and leek greens to the frying pan. Toss until every strand is coated in sauce.

Season to taste with salt and black pepper. Finely grate the zest of 1 lemon generously over the pasta before serving.