Spaghettoni with Scimudin Fondue

Name: Spaghettoni with Scimudin Fondue
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Spaghettoni 11.3 oz; Spinach 10.5 oz; Extra virgin olive oil to taste; Scimudin cheese 10.6 oz; Fresh liquid cream 0.85 cup; Parmigiano Reggiano PDO cheese to grate 2.8 oz; Butter 3 ½ tbsp; Spinach to taste; Pesteda valtellinese to taste

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Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Serving: 4

PRESENTATION

Recipe by
Gianni Tarabini

Spaghettoni with scimudin fondue is all about those cozy, northern Italian vibes. Really, it makes you want to linger at the table way way longer. This spaghettoni with scimudin fondue hails from Lombardy, and it's amazing how it brings together the simple, local ingredients. Thick, chewy pasta is wrapped in a creamy, melted blanket of Scimudin cheese—a soft white cheese from Valtellina known for its tender, moist texture and just a hint of sweet milkiness. You know, folks around Valtellina have been using these cheeses for ages, and you can really really tell in this dish.

The fondue? It’s a mix of Scimudin and Parmesan. And so, you get that gentle, melting flavor with a salty kick. Plus, there's fresh spinach, just sautéed enough to stay tender and bright. Keeps everything from feeling too heavy. Everyone’s always going back for seconds of this Italian cheese fondue pasta. It’s got that special touch—the sprinkle of Pesteda valtellinese. That’s the local herb and spice mix, and frankly, it gives an aromatic punch that really lifts the dish out of the ordinary.

With the scimudin cheese pasta recipe, you get a sense of how people in Lombardy make their food feel rustic yet kinda luxurious. The creamy scimudin sauce coats every pasta strand, making each bite silky and flavorful. Seriously, there’s something about how the cheese melts, thanks to those famous scimudin cheese melting properties—perfect for a crowd or anyone who loves a good, golden cheese pull. Sharing a bowl of this is just total comfort. And look, it always feels special—even on a regular night. This dish is a fantastic choice for anyone who wants to enjoy an authentic northern Italian pasta, rich with local cheese and herbs, making every meal feel like a special occasion.

INGREDIENTS

Spaghettoni 11.3 oz (320 g)

Spinach 10.5 oz (300 g)

Extra virgin olive oil to taste

for the scimudin fondue: Scimudin cheese 10.6 oz (300 g); Fresh liquid cream 0.85 cup (200 g); Parmigiano Reggiano PDO cheese 2.8 oz (80 g) - to grate; Butter 3 ½ tbsp (50 g)

for plating: Spinach to taste; Pesteda valtellinese to taste

Preparation

How to prepare Spaghettoni with Scimudin Fondue

To prepare the spaghettoni with scimudin fondue, first put a pot full of salted water on the stove, which will be used for cooking the pasta. Now move on to the fondue: pour the cream 1 and butter 2 into a saucepan. Heat until it reaches a boil 3.

Meanwhile, cut the cheese into cubes 4. As soon as the cream reaches a boil, turn off the heat and let the temperature drop for about 1 minute. Add the scimudin to the cream 5 and let it rest for a few minutes 6. It's important to let the cream's temperature drop to avoid further curdling of the cheese.

Add the grated Parmesan cheese 7 and blend everything with an immersion mixer 8 to obtain a homogeneous and velvety cream.

Throw the spaghettoni into the boiling water 10. Meanwhile, pour a drizzle of oil and the spinach into a hot pan 11. Sauté them for a few minutes, without letting them completely wilt 12.

When the spaghetti is al dente, drain it and transfer it directly into the pan with the spinach 13. Also, pour in the fondue 14 and toss the spaghetti 15.

Now plate: place the spaghettoni on a plate. Add a little of the remaining fondue from the bottom of the pan, sprinkle with pesteda 16, and add some more spinach 17. The spaghettoni with scimudin fondue are ready to be served 18. Enjoy them right away!

Storage

We recommend consuming the spaghettoni with scimudin fondue immediately.

Advice

If you can't find scimudin, you can replace it with another soft cheese like Taleggio.

Pesteda is a typical aromatic mix from Valtellina, a blend made of garlic, salt, pepper, dwarf yarrow leaves, and thyme. Alternatively, you can flavor it with some black pepper!

For the translation of some texts, artificial intelligence tools may have been used.