Prosciutto and Leeks + Pasta

Although I am inconsistent at best with posting on my own blog, I never fail to read other people's. Primarily, I am looking for inspiration for that age-old question, "what's for dinner??"

Last weekend I tried out this recipe from Gluten-free Girl (with my own twists of course):

Prosciutto and Leeks + Pasta
Trim, leaving just the white and light green part4-6 leeks

Under cool running water, very thoroughly rinse. Cut in 1/2 length-wise and rinse again. Leeks are notorious for being grainy, you want to avoid that effect in your meal. When in doubt rinse again.

Cut into 1/8" wide half-moons.

In in wide sauce pan (that you have a lid for), over medium heat saute leek moons in:
2 tablespoons of extra-virgin olive oil

After ten minutes of occasionally stirring. Cover leeks with:
4-6 slices of prosciutto
And cover the pan, set to very-low.

Let leeks and prosciutto cook and caramelize together for at least thirty minutes.

Boil:
1/2 pound of wide pasta noodles, according to direction on label.
(Will vary a lot, depending on whether you are using fresh or dried noodles). Drain.

Uncover your leeks and prosciutto pan. Remove prosciutto from pan and slice into very thin strips. Return and stir to combine.In a large bowl, toss pasta, prosciutto and leeks with:

Mozzarella cheese, to taste
(We used about 1/3 cup of shredded mozzarella because that is what we had around) Fresh mozzarella would be even tastier and a healthy drizzle of:
Balsamic vinegar

Serves: 2-3
Time: 45 minutes

Ps. Yeah, I know its more fun with pictures. I'll get on it!