Baked short fusilli bucati with gorgonzola, pancetta & mushrooms
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
732 kcal
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Course
Main Course
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Cuisine
Italian
Baked short fusilli bucati with gorgonzola, pancetta & mushrooms
Description
The recipe for Baked short fusilli bucati with gorgonzola, pancetta & mushrooms combines pasta cooked until just underdone with a sautéed mixture of finely chopped onion, cubed pancetta, crimini and pioppini mushrooms. The mushrooms and pancetta are browned and cooked with white wine until the liquid reduces, imparting savory depth.
Gorgonzola cheese is stirred into the pan to create a creamy sauce, adjusted for consistency with either milk or reserved pasta water. Half of the freshly grated Parmigiano-Reggiano is added to increase richness. The pasta is then combined and baked to finish cooking and develop a melding of flavors.
This dish offers a combination of salty pancetta, earthy mushrooms, and the sharp, creamy characteristics of gorgonzola, contrasted with the nutty Parmesan cheese. The oven finish adds a gentle texture to the pasta and deepens the sauce integration.
The recipe is adaptable to other short pasta types and mushroom varieties. It may also be served immediately without baking by mixing cooked pasta directly into the sauce, adjusted to preferred creaminess. Serving with extra grated cheese is suggested.
Ingredients
- 500 g fusilli bucati pasta or other short pasta such as penne, short, 1.1lbs
- 100 g Parmigiano-Reggiano cheese freshly grated, 3.5oz
- 350 g gorgonzola cheese broken into chunk. I used dolce/sweet, 10oz
- 150 g pancetta cubed, 5oz
- 250 g crimini mushrooms cleaned and cut into thick slices, or button mushrooms, 9oz
- 250 g pioppini mushrooms cleaned, 9oz
- ½ glass dry white wine 2.5 fl oz
- 1 onion peeled and finely chopped, medium
- salt for pasta and to taste
- black pepper to taste
- 3 tablespoon olive oil
- ½ glass milk or 1 cup of pasta cooking water
Instructions
- Bring a pan of water to boil for the pasta. Generously salt the boiling water and drop in the pasta when it comes back to the boil.
- Cook until a couple of minutes before the length of time stated in the cooking instructions. The pasta needs be a bit too hard to eat; it cooks further in the oven.
- Drain the pasta, reserving about 1 cup water.
- While you are boiling the water for the pasta, heat the olive oil in a frying pan or skillet Add the onion and cook until it begins to soften.
- Add the pancetta and continue cooking until it starts to brown.
- Add all the mushrooms and continue cooking them until they brown slightly.
- Add the white wine and some fresh parsley continue cooking until the wine has partially evaporated and the mushrooms are cooked.
- Now add the gorgonzola whilst stirring continuously until it melts.
- You can use the milk or water from the pasta to make the sauce more liquid
- Add half the grated parmesan and continue to stir adding milk or water as required. Don’t let the sauce get too thick or dry.
- Add salt and pepper to taste.
- Mix the pasta with the ready sauce and transfer to a greased oven dish (I use a bit of butter).
- Sprinkle the rest of the parmigiano on top and add a few pieces of butter. Bake in a preheated hot oven (180-200°c) for 10 minutes or until the top starts to get brown and crunchy!
- Remove from the oven and let the dish stand for a couple of minutes.
- Serve with extra grated parmigiano as required.
Notes
- Short pasta types such as penne or rigatoni can be used interchangeably with fusilli bucati.
- Different mushrooms may be substituted based on availability or preference.
- This dish can be prepared in individual portions for a personalized presentation.
- If preferred, skip the baking step and serve immediately by mixing al dente pasta with the sauce and adjusting thickness with reserved pasta water.
- Serve with additional grated Parmigiano-Reggiano for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 732 kcal
% Daily Value*
| Calories | 732kcal | 37% |
| Carbohydrates | 70g | 23% |
| Protein | 36g | 72% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 74mg | 25% |
| Sodium | 1185mg | 49% |
| Potassium | 731mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 558mg | 56% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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