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.
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.
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.
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