Spaghetti with Sun-Dried Tomato Pesto, Robiola and Crispy Speck by @federicofusca

30 min

4 servings

🌾

400 g

Spaghettoni

🍅

120 g

Sun-dried tomatoes

🧀

80 g

Robiola

🧄

1 clove

Garlic

🧀

100 g

Parmigiano reggiano

🫒

45 ml

Extra virgin olive oil

🌰

30 g

Almonds

🍖

130 g

Speck

🫑

2

Crusco peppers

🌿

15 g

Basil

  1. Add
    • water
    • Sun-dried tomatoes
    • Parmigiano reggiano

    Bring 4 l of water to a boil in a large pot; do not add salt because the speck, sun-dried tomatoes and Parmigiano Reggiano are already salty.

  2. Add
    • sun-dried tomatoes
    • fresh basil
    • almonds

    Add the 120 g sun-dried tomatoes, 15 g fresh basil, 30 g almonds, 100 g Parmigiano Reggiano and 1 garlic clove to the blender.

  3. Pour
    • extra-virgin olive oil

    Pour in 45 ml extra-virgin olive oil; blend until a smooth, thick sun-dried tomato pesto forms.

  4. Cut
    • speck
    • crusco peppers

    Cut the 130 g speck into thin strips; crumble the 2 crusco peppers into a coarse powder.

  5. Cook
    • speck

    Cook the speck strips in a dry frying pan over medium heat until crisp, about 4 min.

  6. Cook
    • spaghettoni

    Cook the 400 g spaghettoni in the boiling water until very al dente, about 2 min less than the package instructions.

  7. Transfer
    • spaghettoni
    • water

    Reserve 240 ml pasta water; transfer the al dente spaghettoni to a large frying pan.

  8. Add
    • robiola cheese
    • spaghettoni

    Add the sun-dried tomato pesto and 80 g robiola cheese to the pasta; toss over low heat until creamy.

  9. Add
    • water
    • spaghettoni

    Add reserved pasta water a little at a time; toss until the sauce coats the spaghettoni in a glossy cream.

  10. Divide
    • spaghettoni
    • speck
    • crusco peppers

    Divide the creamy pasta among 4 serving plates; top with crispy speck and crushed crusco pepper.

Spaghetti with Sun-Dried Tomato Pesto, Robiola and Crispy Speck by @federicofusca

30 min

4 servings

🌾

400 g

Spaghettoni

🍅

120 g

Sun-dried tomatoes

🧀

80 g

Robiola

🧄

1 clove

Garlic

🧀

100 g

Parmigiano reggiano

🫒

45 ml

Extra virgin olive oil

🌰

30 g

Almonds

🍖

130 g

Speck

🫑

2

Crusco peppers

🌿

15 g

Basil

Preparation Steps

  1. Step 1/10

    Bring 4 l of water to a boil in a large pot; do not add salt because the speck, sun-dried tomatoes and Parmigiano Reggiano are already salty.

    💧water
    🍲large pot

  2. Step 2/10

    Add the 120 g sun-dried tomatoes, 15 g fresh basil, 30 g almonds, 100 g Parmigiano Reggiano and 1 garlic clove to the blender.

    🍅sun-dried tomatoes
    🌿fresh basil
    🌰almonds
    🧀Parmigiano Reggiano
    🧄garlic

  3. Step 3/10

    Pour in 45 ml extra-virgin olive oil; blend until a smooth, thick sun-dried tomato pesto forms.

    🫒extra-virgin olive oil

  4. Step 4/10

    Cut the 130 g speck into thin strips; crumble the 2 crusco peppers into a coarse powder.

    🍖speck
    🫑crusco peppers
    🔪chef's knife
    🪵cutting board

  5. Step 5/10

    Cook the speck strips in a dry frying pan over medium heat until crisp, about 4 min.

    🍖speck
    🍳frying pan
    🥄wooden spoon

  6. Step 6/10

    Cook the 400 g spaghettoni in the boiling water until very al dente, about 2 min less than the package instructions.

    🌾spaghettoni
    🍲large pot
    🍝pasta tongs

  7. Step 7/10

    Reserve 240 ml pasta water; transfer the al dente spaghettoni to a large frying pan.

    🌾spaghettoni
    💧water
    🍲large pot
    🥄ladle
    🍝pasta tongs
    🍳frying pan

  8. Step 8/10

    Add the sun-dried tomato pesto and 80 g robiola cheese to the pasta; toss over low heat until creamy.

    🧀robiola cheese
    🌾spaghettoni
    🍳frying pan
    🥄wooden spoon

  9. Step 9/10

    Add reserved pasta water a little at a time; toss until the sauce coats the spaghettoni in a glossy cream.

    💧water
    🌾spaghettoni
    🍳frying pan
    🥄ladle
    🍝pasta tongs

  10. Step 10/10

    Divide the creamy pasta among 4 serving plates; top with crispy speck and crushed crusco pepper.

    🌾spaghettoni
    🍖speck
    🫑crusco peppers
    🍝pasta tongs
    🍽️serving plates

Composition

Ingredients

Types

Grains, Vegetables, Preserved foods, Dairy, Fats and oils, Nuts, Meat, Pork, Spices

Ingredients

Spaghettoni, Sun-dried tomatoes, Robiola, Garlic, Parmigiano reggiano, Extra virgin olive oil, Almonds, Speck, Crusco peppers, Basil

Notes

Extra virgin olive oil (to taste), Almonds (avola almonds), Basil (to taste)

Allergens

Gluten, Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian-free, Mediterranean diet

Calories

805 kcal

Macro nutrients

Protein: 36g, Carbohydrates: 82g, Fat: 37g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 610mg, Iron: 4.2mg, Potassium: 720mg, Sodium: 1260mg

Vitamins

Vitamin A: 165µg, Vitamin C: 9mg, Vitamin E: 4.5mg, Vitamin K: 18µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large pot, frying pan, pasta tongs, wooden spoon, ladle, serving plates

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Summer

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Al dente, Crunchy, Silky

Flavors

Savory, Smoky, Tangy, Nutty, Umami, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 h (Keep covered,Do not leave out longer because the dish contains soft cheese and pork), fridge : 2 days (Store in an airtight container at or below 4°C,Reheat gently with a splash of water,Add crispy speck after reheating when possible), freezer : 1 month (Freeze in an airtight freezer-safe container,Texture of the pasta and robiola sauce may become less creamy after thawing)