Italian
Baked Garganelli with Porchetta Ragù and Sweet Cheese
by Bruno Barbieri Chef · 513K subscribers on YouTube
A rich and flavorful baked pasta dish with garganelli, a savory porchetta ragù, and sweet cheese that melts perfectly. Perfect for a festive meal.
- Servings
- 2
- Difficulty
- medium
Ingredients
14 items- ButterFor buttering the terrine and for sautéing
- Sweet CheeseA sweet, soft cheese that melts well, such as Galbani Dolce
- OnionA small piece, finely chopped
- GuancialeA small piece, finely chopped
- 2 pcsLardoSmall cubes of lard
- PorchettaRoasted pork belly, skin on, stuffed with garlic, rosemary, and other herbs
- BrothA splash of broth for deglazing
- GarganelliRidged tube pasta, about 200-250 g for 2 servings
- 2 pcsEggLarge eggs
- White PepperTo taste, generous amount
- Black PepperTo taste, generous amount
- Parmigiano ReggianoGrated Parmesan, for the egg mixture and for sprinkling
- SaltTo taste, a pinch for the eggs and for the pasta water
- NutmegGrated nutmeg, a pinch
Method
- Butter the terrine or baking dish.
- Cut the sweet cheese into chunky pieces.
- Prepare a soffritto: finely chop a small piece of onion and guanciale.
- Cut the porchetta into slices and then into cubes, separating the crispy skin.
- Add the lard cubes to a pan and sauté, then add the porchetta, including the skin. Cook until browned.
- Deglaze with a splash of broth and let it simmer.
- Cook the garganelli pasta in salted boiling water until very al dente, then drain.
- In a bowl, beat two eggs with white and black pepper, grated Parmesan, a pinch of salt, and a few tablespoons of hot pasta cooking water.
- Transfer the pasta to the pan with the ragù. Add some sweet cheese and the egg mixture, then toss everything together over low heat.
- Add a sprinkle of Parmesan and grated nutmeg, then transfer the pasta to the buttered terrine. Top with remaining sweet cheese chunks.
- Bake in a convection oven at 180°C (350°F) until golden and bubbly, finishing with the grill for a crispy top.
- Serve by scooping the pasta directly onto plates, exposing the melted cheese strands.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
