Ingredients with Measurements:
- 1 pound Cacio di Fossa cheese, grated
- 2 leeks, sliced thinly
- 4 ounces pancetta, diced
- 1 pound spaghetti
- 1/2 cup chicken broth
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking leeks and pancetta
- Cheese grater
Step-by-step instructions:
1. Begin by boiling a large pot of salted water for the spaghetti.
2. While the water is boiling, heat the olive oil in a large skillet over medium heat.
3. Add the sliced leeks and diced pancetta to the skillet and cook until the leeks are tender and the pancetta is crispy, about 10 minutes.
4. Add the chicken broth to the skillet and simmer for 5 minutes.
5. Once the water is boiling, add the spaghetti and cook according to package instructions until al dente.
6. Drain the spaghetti and add it to the skillet with the leeks and pancetta.
7. Add the grated Cacio di Fossa cheese to the skillet and toss everything together until the cheese is melted and the spaghetti is coated in the sauce.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 28g
Saturated Fat: 11g
Cholesterol: 50mg
Sodium: 900mg
Carbohydrates: 56g
Fiber: 3g
Sugar: 3g
Protein: 25g
Substitutions for ingredients:
- Cacio di Fossa cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Leeks can be substituted with onions or shallots.
- Pancetta can be substituted with bacon or prosciutto.
Variations:
- Add chopped garlic to the skillet with the leeks and pancetta for extra flavor.
- Add a splash of white wine to the skillet with the leeks and pancetta for a more complex sauce.
- Add chopped tomatoes or roasted red peppers to the skillet for a pop of color and flavor.
Tips and tricks:
- Be sure to grate the cheese finely to ensure it melts evenly.
- Reserve some of the pasta water before draining the spaghetti to use in the sauce if it becomes too thick.
- Top with additional grated cheese and chopped parsley for a finishing touch.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for family-style dining.
Garnishes:
Top with additional grated cheese and chopped parsley.
Pairings:
- Serve with a simple green salad dressed with lemon vinaigrette.
- Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled chicken or shrimp
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water or chicken broth to thin it out.
- If the cheese is not melting, turn the heat down and stir continuously until it has melted.
Food safety advice:
- Be sure to cook the pancetta to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cacio di Fossa is a traditional Italian cheese that is aged in underground pits for several months. It is known for its strong, nutty flavor and crumbly texture.
Flavor profiles:
Savory, salty, nutty, cheesy
Serving suggestions:
Serve as a main course for a cozy dinner at home.
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Region: Italian