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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Course: Main Course
Cuisine: Italian
Calories: 1000
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Equipment

  • 1 chopping board
  • 1 chopping knife
  • 1 grater
  • 1 large pan
  • 1 medium pot
  • 1 pasta ladle
  • 1 silicone spoon

Method
 

  1. Clean and cut the leeks.
  2. Stir fry the leeks in EVOO.
  3. Boil the water for the pasta, and salt it well.
  4. Grate the fontina cheese.
  5. Add the speck, cut into rough pieces with your leeks, and the artichokes.
  6. Add the cream to your pan with leeks and speck and let it cook. Season with black pepper.
  7. Add the pasta to cook.
  8. Add the fontina cheese into your cream with leeks and speck, and mix well. Leave to simmer at low heat.
  9. 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.
  10. Repeat the above step.
  11. Drain the fusilloni, leaving some pasta water aside.
  12. Add the fusilloni to the cream of fontina and mix. If needed, add some cooking water and mix.
  13. Serve with a crack of black pepper.

Nutrition

Calories: 1000kcal

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.

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