Indulge your senses with a luxurious dish that embodies the heart of Italian cuisine—Farro Tagliatelle Fontina Parmigiano. This delightful recipe combines the nutty flavor of farro pasta with the creamy richness of Fontina and Parmigiano-Reggiano cheeses, creating a mouthwatering experience that will have your taste buds dancing. Perfect for a cozy dinner or an impressive gathering, this dish is not only delicious but also surprisingly easy to make. Ready to elevate your pasta game? Let’s dive into this creamy, cheesy wonder that promises to impress everyone at your table!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz farro tagliatelle
- 1 cup Fontina cheese, diced
- 1/2 cup grated Parmigiano-Reggiano
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil, preparing for the farro tagliatelle.
- While water is heating, dice the Fontina cheese into small, uniform cubes and mince the garlic cloves finely.
- In a large, heavy-bottomed saucepan, melt the butter over medium-low heat until it becomes fragrant and starts to foam slightly.
- Add minced garlic to the melted butter and sauté for 30-45 seconds, being careful not to brown the garlic, which can make it bitter.
- Pour the heavy cream into the garlic butter mixture, stirring gently to combine and allow it to gradually warm.
- Add the diced Fontina cheese to the cream, stirring constantly to help it melt smoothly and create a creamy sauce.
- Cook the farro tagliatelle in the boiling salted water according to package instructions, typically 8-10 minutes, until al dente.
- Once the cheese has melted completely, reduce heat to low and season the sauce with salt and freshly ground black pepper to taste.
- Drain the pasta, reserving about 1/4 cup of pasta water in case the sauce needs thinning.
- Add the cooked tagliatelle directly to the cheese sauce, tossing gently to coat each strand evenly.
- Sprinkle the grated Parmigiano-Reggiano over the pasta and mix thoroughly.
- If the sauce seems too thick, add a small amount of reserved pasta water to achieve desired consistency.
- Transfer the pasta to serving plates, garnish with freshly chopped parsley.
- Serve immediately while the cheese sauce is hot and creamy, allowing the flavors to meld together.
Tips
- Salt Your Water: Make sure to generously salt the boiling water before cooking the farro tagliatelle. This is your chance to season the pasta itself, enhancing the overall flavor of the dish.
- Use Fresh Ingredients: For the best flavor, opt for fresh garlic and high-quality cheeses. Fresh ingredients can make a significant difference in the taste of your sauce.
- Monitor the Heat: When melting the butter and sautéing the garlic, keep the heat on medium-low to prevent the garlic from burning, which can impart a bitter taste to your sauce.
- Reserve Pasta Water: Always save a bit of the pasta cooking water. It’s a great tool for adjusting the sauce’s consistency without diluting the flavor.
- Garnish for Presentation: A sprinkle of freshly chopped parsley not only adds a pop of color but also a fresh flavor that complements the richness of the dish beautifully.
- Serve Immediately: This dish is best enjoyed fresh and hot. Serve it right after mixing the pasta with the sauce to ensure the creamy texture is at its peak.
- Experiment with Add-Ins: Feel free to add sautéed vegetables like spinach or mushrooms for an extra layer of flavor and nutrition.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 22g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 95mg
