Italian
Pasta with Gorgonzola and Nduja
by Federico Fusca Chef · 332K subscribers on YouTube
If you are on a diet, close this video now. Today I show you one of the most indulgent and delicious pastes: creamy gorgonzola + spicy nduja = an atomic bomb. Simple, fast but with restaurant-quality results... one you'll never go back from. Warning: addictive!
- Servings
- 4
- Difficulty
- easy
Ingredients
7 items- 400 gMezzemaniche
- 300 gGorgonzola DOP Cremoso
- 200 mlFresh CreamApproximately 1 glass
- 100 g'Nduja Di Spilinga
- AlmondsTo taste
- Pecan NutsTo taste; can substitute with walnuts
- Fresh Basil(optional) — For garnish (optional)
Method
- Remove the rind from the gorgonzola and cut it into pieces. Melt it gently in a pan over low heat with a splash of fresh cream, stirring until smooth. Keep warm.
- Remove the casing from the nduja and cut it into small pieces. Place in another pan over low heat with a little water and let it melt softly. Do not cook, just melt.
- Roughly chop almonds and pecans (or walnuts) with a knife to keep a crunchy texture. Set aside.
- Cook the pasta (mezzemaniche or long pasta like fileja) in salted boiling water until al dente. Drain, reserving some pasta water.
- Add the drained pasta to the pan with the melted nduja, then pour in the gorgonzola cream. Toss together over low heat, adding a bit of pasta water if needed to achieve a creamy consistency.
- Serve the pasta directly onto plates or a platter. Top with the chopped nuts and, optionally, a few fresh basil leaves.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
