Spaghettoni with Gorgonzola Fondue, Pistachio Cream, and Crispy Tuscan Pancetta by @federicofusca
35 min
Medium
4 servings
🍝
400 g
Spaghetti
🥓
200 g
Tuscan Pancetta
🧀
200 g
Gorgonzola
🥛
50 ml
Milk
🌰
200 g
Pistachio
🧀
80 g
Parmigiano Reggiano
🧄
1
Garlic Clove
🫒
150 ml
Extra Virgin Olive Oil
Preparation Steps
Step 1/4
Boil spaghetti until al dente.
Step 2/4
Cook pancetta until crispy.
Step 3/4
Blend pistachios, Parmigiano, garlic, oil.
Step 4/4
Melt Gorgonzola with milk, add salt.
Composition
Ingredients
Types
Pasta, Meat, Dairy, Nuts, Vegetables, Oils
Ingredients
Spaghetti, Tuscan Pancetta, Gorgonzola, Milk, Pistachio, Parmigiano Reggiano, Garlic Clove, Extra Virgin Olive Oil
Allergens
Gluten, Dairy, Nuts
Dietetics
Dietary regimen
Vegetarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
20 minutes
Cooking
15 minutes
Overall
35 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
Pot, Pan, Blender
Appliances
Stove
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Creamy, Crunchy
Flavors
Savory, Nutty
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : Up to 3 days (In an airtight container), freezer :