Four Cheese Pasta with Speck (Pasta ai 4 Formaggi e Speck)
Category: Main Course
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Speck (smoked ham) | 100g |
| Fusilli pasta | 400g |
| Gorgonzola cheese | 80g |
| Taleggio cheese | 80g |
| Parmigiano Reggiano DOP | 100g |
| Gruyère cheese | 100g |
| Whole milk | 150g |
| Fresh cream | 50g |
| Extra virgin olive oil | to taste |
| Salt | to taste |
Instructions
-
Boil the pasta:
Begin by bringing a large pot of salted water to a boil. This will be used for cooking the fusilli pasta. While waiting for the water to boil, prepare the ingredients for the sauce. -
Prepare the cheese:
Cut the Taleggio cheese into small cubes. Set aside.
Grate the Parmigiano Reggiano DOP, Gruyère, and Gorgonzola. Keep them separately to add later. -
Prepare the speck:
Take a slice of speck about 1 cm thick, remove the rind, and cut it into thin strips. Then, dice the strips into small cubes for an easy and even cooking process. -
Cook the pasta:
Once the water is boiling, add the fusilli pasta and cook it according to the package instructions until al dente. While the pasta cooks, you can work on preparing the cheese sauce. -
Make the creamy cheese sauce:
In a small saucepan, combine the whole milk and fresh cream. Heat the mixture on low heat, ensuring it doesn’t boil. Once the milk and cream are hot, add the cubed cheeses—Taleggio, Gorgonzola, Gruyère, and Parmigiano Reggiano. Stir gently with a wooden spoon until the cheeses melt completely and form a smooth, creamy sauce. -
Crisp the speck:
Heat a drizzle of extra virgin olive oil in a skillet over medium heat. Add the diced speck and cook it until it turns crispy and golden. This step adds a crunchy, flavorful contrast to the creamy cheese sauce. -
Combine pasta and sauce:
When the fusilli pasta is cooked, drain it directly into the skillet with the crispy speck. Toss the pasta and speck together to combine the flavors. Then, pour the creamy cheese sauce over the pasta. Stir thoroughly to coat the pasta evenly with the sauce. -
Serve:
Once the pasta is well coated, serve it hot. Garnish with additional grated Parmigiano Reggiano if desired, and enjoy a rich, indulgent dish that’s perfect for any occasion.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~600 kcal |
| Protein | ~25g |
| Carbohydrates | ~60g |
| Fat | ~30g |
| Saturated Fat | ~15g |
| Fiber | ~2g |
| Sodium | ~500mg |
Tips:
- If you prefer a more intense cheese flavor, feel free to add extra Gorgonzola or Gruyère to the sauce.
- For an extra creamy finish, add a tablespoon of butter to the cheese sauce when it’s nearly done.
- This dish pairs beautifully with a light salad or roasted vegetables to balance out the richness of the sauce.
This comforting and indulgent dish, with its rich, creamy sauce and crispy speck, is sure to become a favorite in your recipe collection. Perfect for a cozy family dinner or a special occasion!
