Spaghetti with Beetroot, Castelmagno Cream, and Guanciale
"Spaghetti with beetroot, Castelmagno cheese cream, and guanciale: an explosion of flavors and colors in an irresistible first course! The sweetness of the beetroot blends with the savory crispy guanciale and the enveloping creaminess of the Castelmagno cheese. Try this easy and quick **spaghetti recipe** now, a **35 minute meal** perfect for a delicious dinner."
Dietary Information
Servings:
- 1
To prepare the spaghetti with beetroot, Castelmagno cream, and guanciale, first cut the beetroot, first into slices 1 and then into cubes 2. Set aside. In a pan, pour the guanciale cut into cubes 2 and cook over medium-high heat until it becomes crispy. Transfer it to absorbent paper and set aside 3.
- 2
Cook the spaghetti in plenty of boiling salted water 4. In the same pan with the cooking base of the guanciale, put 2 cloves of garlic in their skin and the thyme 5. Let it flavor over low heat for a few minutes, then add the beetroot 6.
- 3
Also pour in a ladle of pasta cooking water 7 and cook for 5 minutes. At this point, remove the garlic and thyme and transfer the beetroot to a jar 8. Blend with an immersion blender until you get a homogeneous consistency 9; if necessary, add another ladle of pasta cooking water.
- 4
Pour the sauce back into the pan 10. Take care of the Castelmagno cream: grate the cheese 11, then add it to the cream that you have heated in a saucepan 12.
- 5
Stir to dissolve it completely 13. Drain the spaghetti al dente and transfer them to the pan with the beetroot sauce 14, mix and season with salt and pepper 15.
- 6
Distribute the Castelmagno cream on the bottom of the plate, place a nest of spaghetti on top 16 and complete with the guanciale 17. Finally, garnish with a few thyme leaves. Your spaghetti with beetroot, Castelmagno cream, and guanciale are ready to be enjoyed 18!
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