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

30 min
Medium

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

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, stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Summer

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Lucanian

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)