Fusilloni with Cream of Fontina, Artichokes & Speck
Cheesy and earthy, this fusilloni & fontina pasta is a dream. It's quick & a great one to make for dinner on a weekday.
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
This is a high calorie pasta because of the cheese. If you'd like to lower the calories, serve a starter portion instead of a main course one.