►Melt butter in a large skillet over medium heat. Once butter foams, add leeks with a pinch of salt. Stir, reduce heat to medium-low, and cover skillet with a lid. Cook leeks for 15 to 20 minutes, stirring occasionally, until collapsed.

►Meanwhile, cook rigatoni according to package directions. Reserve 1 cup pasta water, then drain pasta and set aside.

►Pulse bread in food processor until fine crumbs form. Heat oil in a small skillet until shimmering. Add breadcrumbs and a pinch of salt and stir to coat. Cook, stirring, until crumbs turn golden brown, about 5 minutes. Add parsley and stir to combine. Transfer to a small bowl and set aside.

►Add cooked rigatoni to skillet with leeks and stir. Add splashes of pasta water until rigatoni is coated and glossy. Add limburger and stir until slightly melted and evenly distributed. Transfer to serving bowls and garnish with herbed breadcrumbs and black pepper.