Pasta with taleggio fondue

Ingredients

• 350 gpasta, in your preferred shape
• 250 g, at room temperatureTaleggio DOP
• 2egg yolks
• 40 gbutter
• 50 ggrated Grana cheese
• 400 mlwhole milk
• 1 pinchnutmeg
• 60 gchopped walnuts
• to tastepoppy seeds
• to tastesalt
• to tastewhite pepper

Instructions

1. 1

   Prepare the cheese

   Use a sharp knife to remove the rind from the Taleggio, then cut the cheese into small cubes.

2. 2

   Soak the Taleggio

   Put the cheese cubes in a large bowl and pour over the milk. Leave to soften overnight, or for at least a few hours.

3. 3

   Set up a bain-marie

   Once the soaking time is up, bring a pan of water to a gentle simmer. Put the butter in a round-bottomed pan that will fit over the water bath.

4. 4

   Melt the butter

   Set the pan over the bain-marie and melt the butter over a low heat. Drain the Taleggio, add it to the butter and pour in about 7 tablespoons of its soaking milk.

5. 5

   Make the fondue

   Lower the heat and warm the Taleggio over the bain-marie at no more than 60°C. Whisk vigorously until the cheese melts into a smooth, even cream.

6. 6

   Add the yolks

   Take the fondue off the bain-marie and away from the heat. Whisk in the egg yolks one at a time, adding the next only once the previous one has been absorbed.

7. 7

   Season the fondue

   Return the fondue to the bain-marie for 1 minute, with the heat off but the water still warm. Season with salt, white pepper and nutmeg.

8. 8

   Stir in Grana

   Mix in the grated Grana cheese. Keep the fondue warm, stirring it from time to time.

9. 9

   Cook the pasta

   Boil the pasta in plenty of salted water and drain it when al dente. Toss it with the fondue and divide between plates.

10. 10

    Finish and serve

    Top the pasta with the chopped walnuts and a scattering of poppy seeds. Serve straight away.

What is pasta with taleggio fondue?

This Italian first course brings together pasta and fonduta, a gently melted cheese sauce. Taleggio, a soft cheese from Lombardy, gives the sauce its savoury, creamy character.

Here, egg yolks and grated Grana enrich the fondue, while walnuts add a contrasting crunch. The result is a dish suited to a leisurely lunch or a celebratory meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 35g protein, 68g carbs, 45g fat.

Most of the carbohydrates come from the pasta, while Taleggio, butter, egg yolks, Grana and walnuts contribute much of the fat. The cheese, eggs, milk and pasta all contribute protein. For a more balanced plate, serve a moderate portion with a generous side of salad or vegetables.

Choosing the ingredients

Pasta shape: Choose a shape that can hold onto the thick sauce, such as short ridged pasta or a broad ribbon. Cook it just until al dente so it retains some bite when coated.

Taleggio: Let the cheese reach room temperature and remove its rind before cubing it. Soaking the cubes in milk softens them and provides milk to help bring the fondue together.

Getting a smooth fondue

Gentle heat: Melt the cheese over a bain-marie rather than placing it directly over a flame. Keep it at or below 60°C and whisk steadily as it melts.

Egg yolks: Take the pan away from the heat before adding the yolks. Whisk each one in fully before adding the next to help keep the sauce smooth.

Checking the texture

Fondue: The melted Taleggio should look even and creamy before you add the yolks. If it begins to feel too hot, lift the pan from the water bath while whisking.

Pasta: Drain it when it is al dente, not soft, then toss it with the sauce while both are warm. The fondue should coat the pasta rather than sit in a separate pool.

Planning the timing

Soaking: The Taleggio needs an overnight soak or at least a few hours, so start this part ahead of the 30-minute cooking window. Keep the bowl covered in the fridge while it soaks, then bring the cheese to room temperature before continuing.

Finishing: Cook the pasta while the fondue is being kept warm, and serve as soon as it is tossed. The cheese sauce is at its best freshly made.

What to serve alongside

Fresh sides: A crisp green salad or lightly dressed leaves provide a fresh contrast to the rich sauce. Keep the dressing simple so it does not compete with the cheese.

At the table: Serve the pasta hot, with extra walnuts or poppy seeds if desired. A side of steamed or roasted vegetables also works well.

Recipe notes & tips

• Cut the Taleggio into small, even cubes so it softens readily in the milk.
• Keep the water in the bain-marie at a gentle simmer rather than a rolling boil.
• Use a whisk to keep the cheese mixture moving as it melts.
• Add the egg yolks gradually, away from direct heat.
• Drain the pasta just before it reaches your preferred al dente texture, as it will be coated while hot.
• Chop the walnuts shortly before serving to preserve their texture.

Variations

• Use another shape: Choose ridged short pasta or broad ribbons that hold the fondue well.
• Add more crunch: Toast the walnuts briefly in a dry pan before chopping them.
• Include greens: Toss in cooked spinach just before serving for a vegetable addition.
• Change the topping: Replace the walnuts with chopped hazelnuts for a different nutty finish.
• Adjust the seasoning: Add a little more white pepper for a sharper savoury note.

Common mistakes to avoid

• Heating the cheese too quickly: It can turn uneven; use a gentle bain-marie and keep below 60°C.
• Skipping the soak: The Taleggio may not soften as readily; allow at least a few hours in the milk.
• Adding all the yolks together: They are harder to incorporate smoothly; whisk them in one at a time.
• Leaving the pasta in the water too long: It can become soft under the sauce; drain it al dente.
• Letting the finished pasta stand: The fondue thickens as it cools; serve immediately after tossing.

How to store

Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of milk, stirring often; avoid high heat, which can make the cheese sauce separate.

Frequently asked questions