Spaghettoni with Gorgonzola Fondue, Pistachio Cream, and Crispy Pancetta by @federicofusca

40 min

4 servings

🍝

400 g

Spaghetti

🥓

200 g

Pancetta

🧀

200 g

Gorgonzola

🥛

50 ml

Milk

🥜

200 g

Pistachio

🧀

80 g

Parmigiano reggiano

🧄

1 clove

Garlic

🫒

150 ml

Extra virgin olive oil

🧂

Salt

  1. Cook
    • spaghetti
    • salt

    Cook the spaghetti in salted boiling water until al dente.

  2. Cook
    • pancetta

    In a pan, cook the pancetta until crispy.

  3. Melt
    • gorgonzola
    • milk
    • salt

    For the gorgonzola fondue, melt the gorgonzola with milk and a pinch of salt in a pot over low heat.

  4. Blend
    • pistachio
    • parmigiano reggiano
    • garlic

    For the pistachio cream, blend the pistachios, parmigiano reggiano, garlic, olive oil, and a pinch of salt until smooth.

  5. Combine
    • spaghetti
    • gorgonzola fondue
    • pistachio cream

    Combine the cooked spaghetti with the gorgonzola fondue and pistachio cream. Mix well.

  6. Serve
    • spaghetti
    • pancetta

    Serve the spaghetti topped with crispy pancetta.

Spaghettoni with Gorgonzola Fondue, Pistachio Cream, and Crispy Pancetta by @federicofusca

40 min

4 servings

🍝

400 g

Spaghetti

🥓

200 g

Pancetta

🧀

200 g

Gorgonzola

🥛

50 ml

Milk

🥜

200 g

Pistachio

🧀

80 g

Parmigiano reggiano

🧄

1 clove

Garlic

🫒

150 ml

Extra virgin olive oil

🧂

Salt

Preparation Steps

  1. Step 1/6

    Cook the spaghetti in salted boiling water until al dente.

    🍝spaghetti
    🧂salt
    🍲pot

  2. Step 2/6

    In a pan, cook the pancetta until crispy.

    🥓pancetta
    🍳pan
    🥄spatula

  3. Step 3/6

    For the gorgonzola fondue, melt the gorgonzola with milk and a pinch of salt in a pot over low heat.

    🧀gorgonzola
    🥛milk
    🧂salt
    🍲pot

  4. Step 4/6

    For the pistachio cream, blend the pistachios, parmigiano reggiano, garlic, olive oil, and a pinch of salt until smooth.

    🥜pistachio
    🧀parmigiano reggiano
    🧄garlic
    🫒extra virgin olive oil
    🧂salt

  5. Step 5/6

    Combine the cooked spaghetti with the gorgonzola fondue and pistachio cream. Mix well.

    🍝spaghetti
    🧀gorgonzola fondue
    🌰pistachio cream
    🍲pot
    🥄spatula

  6. Step 6/6

    Serve the spaghetti topped with crispy pancetta.

    🍝spaghetti
    🥓pancetta
    🥄spatula

Composition

Ingredients

Types

Pasta, Meat, Dairy, Nuts, Vegetables, Oils, Spices

Ingredients

spaghetti, pancetta, gorgonzola, milk, pistachio, parmigiano reggiano, garlic, extra virgin olive oil, salt

Allergens

gluten, dairy, nuts

Dietetics

Dietary regimen

Keto

Calories

600 kcal

Macro nutrients

Protein: 20g, Fat: 40g, Carbohydrates: 50g, Sugar: 5g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 800mg, Calcium: 300mg, Iron: 1.5mg

Vitamins

Vitamin A: 300IU, Vitamin C: 2mg, Vitamin D: 0.45g

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

pot, pan, spatula, blender

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)