Fusilli with Cheese Cream, Speck Crumble and Cherry Tomatoes by @maritoemoglie_incucina

35 min

4 servings

🍝

400 g

Fusilli

🍖

150 g

Speck

🧀

150 g

Gorgonzola cheese

🥛

100 ml

Cream

🧀

50 g

Parmigiano reggiano

🍅

200 g

Cherry tomatoes

🧈

30 g

Butter

🫒

15 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

  1. Cut
    • speck
    • cherry tomatoes

    Cut the speck into thin strips and halve the cherry tomatoes.

  2. Heat
    • extra virgin olive oil
    • cherry tomatoes

    Heat 1 tablespoon of extra virgin olive oil in the nonstick skillet over medium heat. Add the cherry tomatoes and cook until softened, about 5 minutes.

  3. Transfer
    • cherry tomatoes

    Transfer the cooked cherry tomatoes to a plate and set them aside.

  4. Cook
    • speck

    Cook the speck strips in the same nonstick skillet over medium heat until crisp, about 4 minutes.

  5. Drain
    • speck

    Remove the crispy speck and drain it on paper towel.

  6. Cook
    • fusilli pasta
    • salt

    Bring a large pot of salted water to a boil. Cook the fusilli until al dente according to the package timing.

  7. Drain
    • pasta cooking water
    • fusilli pasta

    Reserve 120 ml of pasta cooking water and drain the fusilli.

  8. Melt
    • butter
    • Gorgonzola cheese

    Melt the butter in the nonstick skillet over low heat. Add the Gorgonzola cheese cubes and stir until melted.

  9. Pour
    • heavy cream

    Pour in the heavy cream and stir until the cheese sauce is smooth.

  10. Add
    • Parmigiano Reggiano
    • salt

    Add the grated Parmigiano Reggiano and stir until fully melted. Season the sauce with salt and black pepper.

  11. Fold
    • cherry tomatoes
    • fusilli pasta

    Fold the cooked cherry tomatoes into the cheese sauce. Add the drained fusilli and toss to coat.

  12. Add
    • pasta cooking water
    • speck

    Add pasta cooking water gradually until the sauce is silky. Fold in the crispy speck and serve immediately.

Fusilli with Cheese Cream, Speck Crumble and Cherry Tomatoes by @maritoemoglie_incucina

35 min

4 servings

🍝

400 g

Fusilli

🍖

150 g

Speck

🧀

150 g

Gorgonzola cheese

🥛

100 ml

Cream

🧀

50 g

Parmigiano reggiano

🍅

200 g

Cherry tomatoes

🧈

30 g

Butter

🫒

15 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/12

    Cut the speck into thin strips and halve the cherry tomatoes.

    🍖speck
    🍅cherry tomatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Heat 1 tablespoon of extra virgin olive oil in the nonstick skillet over medium heat. Add the cherry tomatoes and cook until softened, about 5 minutes.

    🫒extra virgin olive oil
    🍅cherry tomatoes
    🍳nonstick skillet
    🥄wooden spoon

  3. Step 3/12

    Transfer the cooked cherry tomatoes to a plate and set them aside.

    🍅cherry tomatoes
    🥄wooden spoon
    🍽️serving plates

  4. Step 4/12

    Cook the speck strips in the same nonstick skillet over medium heat until crisp, about 4 minutes.

    🍖speck
    🍳nonstick skillet
    🥄wooden spoon

  5. Step 5/12

    Remove the crispy speck and drain it on paper towel.

    🍖speck
    🥄wooden spoon
    🧻paper towel

  6. Step 6/12

    Bring a large pot of salted water to a boil. Cook the fusilli until al dente according to the package timing.

    🍝fusilli pasta
    🧂salt
    🍲large pot
    🥄wooden spoon

  7. Step 7/12

    Reserve 120 ml of pasta cooking water and drain the fusilli.

    🍝pasta cooking water
    🍝fusilli pasta
    🍲large pot
    🧺colander

  8. Step 8/12

    Melt the butter in the nonstick skillet over low heat. Add the Gorgonzola cheese cubes and stir until melted.

    🧈butter
    🧀Gorgonzola cheese
    🍳nonstick skillet
    🥄wooden spoon

  9. Step 9/12

    Pour in the heavy cream and stir until the cheese sauce is smooth.

    🥛heavy cream
    🍳nonstick skillet
    🥄wooden spoon

  10. Step 10/12

    Add the grated Parmigiano Reggiano and stir until fully melted. Season the sauce with salt and black pepper.

    🧀Parmigiano Reggiano
    🧂salt
    ⚫black pepper
    🍳nonstick skillet
    🥄wooden spoon

  11. Step 11/12

    Fold the cooked cherry tomatoes into the cheese sauce. Add the drained fusilli and toss to coat.

    🍅cherry tomatoes
    🍝fusilli pasta
    🍳nonstick skillet
    🥄wooden spoon

  12. Step 12/12

    Add pasta cooking water gradually until the sauce is silky. Fold in the crispy speck and serve immediately.

    🍝pasta cooking water
    🍖speck
    🍳nonstick skillet
    🥄wooden spoon
    🍽️serving plates

Composition

Ingredients

Types

Meat, Pork, Dairy, Cheese, Vegetables, Fats, Seasonings

Ingredients

Fusilli, Speck, Gorgonzola cheese, Cream, Parmigiano reggiano, Cherry tomatoes, Butter, Extra virgin olive oil, Salt, Pepper

Notes

Speck (cut into thin strips), Gorgonzola cheese (or fontina, cut into cubes), Parmigiano reggiano (grated), Cherry tomatoes (halved), Extra virgin olive oil (no amount given), Salt (to taste), Pepper (to taste)

Allergens

Milk

Dietetics

Dietary regimen

to inform

Calories

830 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 81g, Fat: 43g, Saturated fat: 22g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 370mg, Iron: 2.6mg, Sodium: 940mg, Potassium: 390mg

Vitamins

Vitamin A: 245µg, Vitamin C: 10mg, Vitamin B12: 0.8µg, Vitamin D: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

nonstick skillet, large pot, colander, wooden spoon, chef's knife, cutting board, paper towel, grater, serving plates

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Special Occasion, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Crunchy, Tender, Silky

Flavors

Savory, Salty, Tangy, Rich, Smoky, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat thoroughly with a splash of water or cream), freezer : 30 days (Freeze in an airtight container,Cream sauce texture may separate after thawing)