Quick pasta with robiola and bresaola
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Quick pasta with robiola and bresaola is one of those quick pasta recipes that's just a lifesaver for weeknights. You know, when you really want something creamy and tender but do not feel like spending forever in the kitchen? Really good stuff. In Northern Italy, people whip up dishes like this when they need a "salvacena"—basically, a meal that saves dinner when you're short on time and ideas. Robiola cheese gives the pasta a real soft and moist feel, while bresaola, that amazing cured beef from Valtellina in Lombardy, adds a light, salty kick. Compared to other easy Italian pasta dishes like penne al baffo or pasta tonnata, this one really stands out. Why? Because of how easy it is to put together and how much flavor you get with just a few ingredients.
You'll see why this robiola cheese pasta is so popular on Italian tables when you taste that mix of creamy sauce and those thin slices of bresaola. And the sauce? Super tasty. When you are in the mood for something special that still fits a busy night, this bresaola pasta recipe totally checks those boxes. It’s not just about throwing things together—it's about how the pasta with cured meat and cheese work so well, making every bite so silky and savory.
Families in Lombardy know how to make the most of what's local, so you get that classic Italian combo of good cheese and great cured meat. For those who love trying simple pasta meals from different parts of Italy, you can even throw in other regional flavors: some add a dash of pecorino (from the south) or a bit of spicy 'nduja (from Calabria) for a twist. Still, the original keeps it easy and makes the most of robiola’s mild flavor. Whether you’re new to cooking or just tired after a long day, this creamy pasta with robiola is the no-stress answer. Everything comes together in one smooth bite, and it pairs really really well with a fresh salad or some rustic bread if you want a full dinner. A little taste of Northern Italy, right at home—no fuss.
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- INGREDIENTS
- Pasta 11.3 oz (320 g)
- Robiola cheese 7.1 oz (200 g)
- Bresaola 5.3 oz (150 g) - (sliced)
- Arugula 2 cups (40 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Lemon peel to taste
How to prepare Quick pasta with robiola and bresaola
To prepare the quick pasta with robiola and bresaola, bring water to a boil to cook the pasta. In the meantime, prepare the sauce by peeling the lemon zest with a peeler, making sure to take only the yellow part 1. Finely chop the zest with a knife 2. In a bowl, mix the robiola to soften it, then season with salt 3 and pepper.
and a drizzle of olive oil 4. Finally, flavor with some of the chopped zest 5, keeping the rest aside to garnish the plates when serving. Cut the bresaola slices into thin strips 6. Set some aside,
and add the rest to the robiola cream 7, then mix to combine 8. Cook the pasta for the cooking time indicated on the package 9.
Thin the sauce with a ladle of cooking water to make it more fluid 10. Once the pasta is cooked, drain it directly into the bowl with the sauce 11. Tear the arugula with your hands 12
and add it to the pasta 13. Mix to flavor 14 and serve the quick pasta with robiola and bresaola immediately, garnishing the plates with lemon zest and bresaola strips set aside 15.