Italian
Paccheri with 4 Cheeses, Butter and Onion
by Gambero Rosso · 452K subscribers on YouTube
A revisited classic from the 1980s: paccheri pasta tossed in a rich creamy sauce made with butter, sweet onion, smoked scamorza, aged taleggio, Parmigiano Reggiano 36 months, and Pecorino Romano. A pinch of black pepper and a splash of cream make this dish extra luxurious.
- Difficulty
- medium
Ingredients
10 items- PaccheriUse a high-quality durum wheat paccheri; cook according to package directions.
- ButterA generous amount for sautéing and finishing.
- 1/2 pcsOnionMedium-sized onion, finely chopped.
- Smoked ScamorzaSmoked scamorza, cut into small cubes.
- Aged TaleggioAged taleggio, cut into small pieces.
- Parmigiano Reggiano 36 MonthsGrated Parmigiano Reggiano aged at least 36 months.
- Pecorino RomanoGrated Pecorino Romano, used sparingly.
- CreamHeavy cream, a small splash to loosen the cheese mixture.
- Black PepperFreshly ground black pepper, to taste.
- SaltFor the pasta cooking water.
Method
- Bring a large pot of salted water to a boil and add the paccheri pasta. Cook according to package directions until al dente.
- While the pasta cooks, place a generous amount of butter in a large skillet over low heat and let it melt.
- Finely chop half an onion and add it to the melted butter. Cook gently until softened and translucent, without browning.
- Add a pinch of black pepper to the onion and butter.
- Cut the smoked scamorza into small cubes and add to the skillet. Stir until it begins to melt.
- Cut the aged taleggio into small pieces and add to the skillet, stirring gently until it starts to melt and become stringy.
- Add a small splash of heavy cream to keep the mixture from becoming too dry.
- Turn off the heat. Sprinkle over a little grated Parmigiano Reggiano (36 months) and Pecorino Romano. Add another pinch of black pepper.
- Drain the pasta al dente, reserving a little cooking water. The pasta should not be too dry.
- Add the drained pasta to the skillet with the cheese mixture and toss well to coat.
- Place a few flakes of butter on top of the pasta and toss again until the butter melts and the sauce is creamy.
- Serve immediately, making sure to get all the melted cheese strands.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
