Is a decadent and flavourful dish that perfectly balances the creamy richness of cheese with the salty, crispy goodness of Capocollo.
Ingredients:
- 400g pasta (like rigatoni, penne, or tagliatelle)
- 150g Capocollo, sliced thin and cut into strips
- 200ml heavy cream
- 100g grated Parmesan or Pecorino Romano cheese
- 100g Gorgonzola (optional, for a more intense flavour)
- 1 clove of garlic, peeled and slightly crushed
- Olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Method:
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta until “al dente”. Reserve a cup of pasta water before draining.
- Make the Capocollo Croccante:
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the strips of Capocollo and cook until crispy. Remove with a slotted spoon and set aside on paper towels to drain excess oil.
- Prepare the Crema di Formaggio:
- In the same skillet, remove excess oil, leaving just a thin coating.
- Add the garlic clove and let it infuse the oil for about a minute, then discard it.
- Lower the heat and pour in the heavy cream, letting it warm gently.
- Gradually stir in the grated Parmesan (and Gorgonzola, if using) until melted and smooth.
- Season with a pinch of salt and pepper. If the sauce is too thick, add a little pasta water to achieve the desired consistency.
- Combine and Serve:
- Toss the drained pasta into the skillet, mixing well to coat it with the creamy cheese sauce.
- Add the crispy Capocollo strips and mix gently.
- Plate the pasta and garnish with chopped parsley and an extra sprinkle of Parmesan if desired.
Buon appetito!
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