Maccheroncini al Pettine with Culatello and Parmesan Cream
Category: Pasta
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Maccheroncini al pettine | 400g |
| Culatello | 200g |
| Butter | 30g |
| Fresh Sage | 15 leaves |
| Whole Milk | 500ml |
| Butter (for the sauce) | 30g |
| All-Purpose Flour (00) | 30g |
| Parmesan Reggiano DOP (Grated) | 50g |
Instructions:
Step 1: Prepare the Parmesan Cream Sauce
To begin, make the Parmesan cream by preparing a roux. In a small saucepan, melt 30g of butter over medium heat, whisking continuously to create a smooth, well-combined paste. Once the butter has melted and started to bubble, add the 500ml of whole milk, which you should have pre-warmed slightly in a separate pan. Continue whisking the mixture to ensure that everything blends seamlessly together.
Allow the sauce to simmer gently on low heat, stirring often. This will help the sauce thicken to the perfect creamy consistency. Once the sauce has thickened, remove the pan from the heat. Gradually sprinkle in 50g of finely grated Parmigiano Reggiano DOP, stirring slowly until the cheese melts completely into the sauce, giving it a silky, velvety texture.
Step 2: Prepare the Culatello
Next, take the culatello, a prized Italian cured meat, and slice it into thin strips. Set aside a small portion for garnish later. In a large skillet, heat 30g of butter over low heat, then add the culatello slices. Let the meat sizzle and cook for about 10 minutes, stirring occasionally until it becomes crispy and golden brown, releasing its rich, savory flavors. The culatello should be slightly crisp but still tender enough to add texture and depth to the dish.
Step 3: Cook the Pasta
While the culatello is cooking, bring a large pot of salted water to a boil. Add the maccheroncini al pettine to the pot and cook for about 7 minutes, or until al dente. Once the pasta is cooked, drain it, reserving a bit of the pasta water to help bind the sauce later if needed.
Step 4: Combine Pasta, Culatello, and Sage
Return the pasta to the skillet with the crispy culatello, and add the fresh sage leaves. Stir gently to combine the flavors, letting the sage infuse the pasta with its aromatic, earthy fragrance. If the pasta feels dry, add a spoonful of the reserved pasta water to loosen it up.
Step 5: Add the Parmesan Cream
Now, pour the creamy Parmesan sauce over the pasta, tossing everything together to ensure the maccheroncini is well-coated with the luxurious sauce. Let the pasta and sauce cook together for a minute or two to meld the flavors.
Step 6: Final Touches
Once everything is well combined and the pasta is perfectly creamy, plate the dish. Garnish with the reserved culatello slices on top, adding a final burst of color and flavor. The result is a creamy, savory pasta dish that’s full of rich textures and an unforgettable taste.
Tips:
- For extra flavor, you can add a light drizzle of olive oil or a sprinkle of fresh cracked black pepper before serving.
- If you prefer a lighter sauce, adjust the amount of milk and butter according to your taste.
- Make sure to use fresh sage as it adds a wonderful fragrance and a burst of herby freshness to balance the richness of the cream.
Enjoy your Maccheroncini al Pettine with Culatello and Parmesan Cream!
This dish offers an irresistible combination of indulgent flavors from the creamy Parmesan sauce, the tender culatello, and the fragrant fresh sage, making it a perfect main course for any Italian-inspired meal.
