Tagliatelle with Fontina cheese is a classic Italian comfort food dish, simple, tasty, and best when made with authentic cheese and ancient grain pasta.
An Italian classic dish, simple, comforting and tasty. The difference is in the ingredients, as always. The whole wheat Farro pasta (sold in the best shops of Italian specialties) contains all the nutrients of this very old ancient grains. It is a dry pasta which keeps the “al dente” in a perfect way. Fontina is a DOP cheeses of Northern Italy (Valle d’Aosta). Read more about Fontina cheese here.
This cheese, dairy pride of Italy, has ancient origins (some records date back to 1200) and is suitable for many recipes. Parmigiano not need any introduction, but remember that for the success of every Italian dish, this cheese must be the original Italian, recognized not only by the texture, color and flavor but, first of all, by its Italian name (just as happens to all French cheeses, from the “Camembert” to “Roquefort”, that preserve the original name) and not its foreign imitation, known as “Parmesan”.
Print
Farro Tagliatelle with Fontina and Parmigiano Cheese
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Creamy Fontina and Parmigiano cheese sauce coats tender farro tagliatelle pasta. A simple, elegant Italian weeknight dinner.
Ingredients
- 1 3/4 oz (50 g) Fontina cheese
- 1 3/4 oz (50 g) unsalted butter
- 2 1/2 fl oz (80 ml) milk
- 1 3/4 oz (50 g) Parmigiano Reggiano cheese
- sea salt
- 7 oz (200 g) wholemeal Farro tagliatelle
- nutmeg
Instructions
- Cut the Fontina cheese into small cubes, discarding the rind. In a heavy-bottomed saucepan over the lowest heat setting, combine the Fontina, butter, and milk. Stir gently and constantly with a wooden spoon until the cheese melts into a smooth, creamy sauce, about 5 to 7 minutes. Do not raise the heat or the cheese will turn stringy.
- While the sauce melts, bring a large pot of generously salted water to a boil. Cook the farro tagliatelle until al dente according to package directions. Before draining, scoop out about 1/2 cup of the starchy cooking water.
- Drain the pasta and add it directly to the saucepan with the cheese sauce. Toss gently over low heat, adding a splash of pasta water if the sauce seems too thick, until every strand is coated.
- Grate fresh nutmeg over the top and add a generous amount of Parmigiano Reggiano. Toss once more.
- Serve immediately on warm plates. This sauce sets up fast, so do not let it sit.
Notes
- For a richer sauce, use heavy cream instead of milk.
- If farro tagliatelle is unavailable, substitute with another hearty pasta shape like pappardelle or tagliatelle.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What type of pasta should I use for this recipe?
You should use whole wheat Farro pasta, as it retains its ‘al dente’ texture perfectly and is rich in nutrients.
Can I substitute Fontina cheese with another cheese?
While Fontina is traditional for this dish, you can experiment with Gruyère or a mild provolone, but the flavor will differ from the authentic recipe.
How do I make sure the cheese sauce is creamy?
Ensure you melt the Fontina and Parmigiano cheese over low heat and mix it well with a bit of pasta cooking water to achieve a creamy consistency.
