Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining.

Heat the Oil: In a large skillet, heat the olive oil over medium heat.

Caramelize the Leeks: Add the sliced leeks and cook for 6-8 minutes, stirring occasionally, until they are soft and golden.

Sauté the Mushrooms: Stir in the mushrooms and cook for another 5-7 minutes until tender and slightly browned.

Add Garlic: Add the minced garlic and sauté for 1 minute until fragrant.

Deglaze the Pan: Pour in the white cooking broth and stir, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.

Add Cream: Stir in the heavy cream, reducing the heat to low, and let the mixture simmer for 3-4 minutes until slightly thickened.

Incorporate Gruyere: Gradually stir in the Gruyere cheese, allowing it to melt completely into the sauce. Season with salt and pepper to taste.

Mix with Pasta: Toss the cooked pasta in the skillet with the sauce, adding reserved pasta water as needed to achieve your desired consistency.

Garnish: Sprinkle with chopped parsley, if desired, and serve immediately.