A Cheesy Fusilloni Pasta Recipe From Northern Italy
Step into the flavorsome world of Northern Italy with this sumptuous dish of Fusilloni Pasta with Fontina Cream, Artichokes, and Speck. This dish was inspired during the preparation of our regional newsletters that we delightfully share every Tuesday with our subscribers (Sign Up For The Newsletter).
Imagine twirling your fork around the creamy, cheesy giant fusilli, basking in the earthy notes of artichokes, and savoring the perfectly salted speck that lends a savory edge to this dish.
The fusilloni pasta (Get it here) is unequivocally the star of the show, drawing attention with its large, inviting spirals that embrace the creamy fontina sauce while tucking away pieces of artichokes and speck within its grooves.
What is the Difference between Fusilli and Fusilloni?
While fusilli and fusilloni share similar traits, there’s a noteworthy difference between the two – their size. Fusilli is a type of pasta that has a twisted, spiral, or corkscrew shape. On the other hand, fusilloni is simply a larger version of fusilli. The larger size makes it an excellent choice for heavy or chunky sauces, as the grooves and larger surface area can hold onto more sauce and ingredients, resulting in a more flavorful bite.
Fusilloni Pasta Recipe With Cream Of Fontina
Now that you know why giant fusilli is the best pasta for this recipe, let’s make it together. Follow along and in less than 30 minutes, you’ll have your cheesy giant fusilli pasta ready to enjoy.
Fusilloni with Cream of Fontina, Artichokes & Speck
Equipment
- 1 chopping board
- 1 chopping knife
- 1 grater
- 1 large pan
- 1 medium pot
- 1 pasta ladle
- 1 silicone spoon
Ingredients
- 500 gr Fusilloni - Taste with Gusto
- 150 gr Fontina cheese
- 1/2 jar Grandmother’s Recipe Wedged Artichokes
- 4 slices speck
- 200 ml cooking cream
- pepper
- 2 tbsp Belmorso Extra Virgin Olive Oil 1 lt - Taste with Gusto
- 2 handfuls leeks about 2 leeks
Instructions
- Clean and cut the leeks.
- Stir fry the leeks in EVOO.
- Boil the water for the pasta, and salt it well.
- Grate the fontina cheese.
- Add the speck, cut into rough pieces with your leeks, and the artichokes.
- Add the cream to your pan with leeks and speck and let it cook. Season with black pepper.
- Add the pasta to cook.
- Add the fontina cheese into your cream with leeks and speck, and mix well. Leave to simmer at low heat.
- After a couple of minutes, take some cooking water and add it to the cream of fontina sauce. Mix and let it cook a few more minutes.
- Repeat the above step.
- Drain the fusilloni, leaving some pasta water aside.
- Add the fusilloni to the cream of fontina and mix. If needed, add some cooking water and mix.
- Serve with a crack of black pepper.
Notes
Other Giant Fusilli Recipes On The Blog
If you love fusilli pasta, these recipes will delight you:
Fusilli With Sundried Tomato Pesto & Bacon
