Spaghetti with Taleggio and Spring Onion Cream
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Spaghetti with scallion cream and taleggio is one of those dishes from Lombardy that you just can't resist. I mean, this Northern Italian region is famous for its rich culinary traditions. And here's the thing: with just a few really good ingredients, you get something seriously special. The star here? The spring cipollotti. Roasted until they’re soft and sweet—pretty simple but so, so good. Blended into a velvety sauce, these green onions wrap around each strand of pasta. It's creamy. Plus, when you add cubes of Taleggio cheese at the end, it melts into this silky goodness. The combination of fresh vegetables and rich cheese makes it an awesome choice for anyone who loves simple, yet really tasty food.
Cooks in Lombardy have this knack for keeping things simple yet super flavorful. Scallion cream pasta is a classic example. Pour the green, creamy sauce over hot spaghetti and then add Taleggio during that classic mantecatura toss. The cheese? It melts perfectly, adding an extra layer of smooth richness. Really, it’s not heavy—just super moist and full of gentle onion flavors with a slight sharpness from the cheese. Some folks even toss in other veggies or a bit of sausage, which is great, but the focus stays on top-notch ingredients. For real.
Whether you’re trying out new taleggio pasta recipes or just want a break from tomato-based sauces, this dish is a winner. Look, it’s comforting, a touch tangy, and totally satisfying. All in all, it’s a fantastic pick for those who appreciate simple spaghetti recipes with that Northern Italian flair. And you know what? It’s a great way to enjoy a meal that’s both cozy and a little gourmet, right in your own kitchen. Can't go wrong.
You might also like:
- INGREDIENTS
- Spaghetti 11.3 oz (320 g)
- Fresh scallion 2 cups (200 g)
- Taleggio cheese 9 oz (250 g)
- Water ½ cup (100 g)
- Mint 2 sprigs
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Spaghetti with Taleggio and Spring Onion Cream
To prepare the spaghetti with spring onion cream and Taleggio, first clean the spring onions: remove the base 1, then separate the green part from the white 2 and cut the white part into rounds about 3/4 inch 3.
Pour extra virgin olive oil into a nonstick pan 4, add the white part of the spring onion 5 and sauté over low heat for about 10 minutes 6.
Meanwhile, blanch the green stalks of the spring onion in salted boiling water for 3 minutes or until softened 7. Drain and transfer them to the pan with the sliced spring onion 8, then season with salt 9 and continue to sauté for another 5 minutes.
Transfer the spring onions to a jug 10 and add about 1/3 cup (3.5 fl oz / 100 g) of water 11, then blend with an immersion blender 12.
The cream should be smooth and silky 13. Transfer the cream back to the pan 14 and cook the spaghetti in the same water used to blanch the spring onion 15.
Cut the Taleggio into cubes about 3/4 inch 16. Drain the spaghetti a couple of minutes before they are fully cooked and transfer them to the pan with the spring onion cream 17. Bring the pasta to doneness, adding a little cooking water if needed, then turn off the heat and toss with extra virgin olive oil 18.
Add the Taleggio 19 and gently stir until it has completely melted 20. Serve your spaghetti with spring onion cream and Taleggio immediately, garnished with fresh mint leaves 21!