Maccheroncini al pettine with culatello and parmesan cream

Name: Maccheroncini al pettine with culatello and parmesan cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Maccheroncini al pettine pasta 14.1 oz; Culatello ham 7 oz; Butter 1 oz; Sage 15 leaves; Whole milk 2.1 cups; Butter 2 tbsp; Type 00 flour ¼ cup; Parmigiano Reggiano PDO cheese to grate 1.75 oz

it fr es

725

Calories per serving

Energy Kcal 725
Carbohydrates g 89.6
of which sugars g 3.8
Protein g 29.2
Fats g 27.8
of which saturated fat g 13.53
Fiber g 3.5
Cholesterol mg 83
Sodium mg 1419

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Maccheroncini al pettine is all about the best of Emilia Romagna, where, honestly, folks really know how to make pasta taste special. Traditional Italian pasta at its finest—looks like tiny tubes—and the name comes from the comb-like tool used to give each piece its classic ridges. What really makes this dish pop, you know, is the way it brings together two of the region’s favorites: culatello, a tender cured meat from Parma that’s a step above prosciutto, and a super smooth parmigiano cream sauce made from real Parmigiano Reggiano. And the sauce? Creamy, cheesy, clings to the ridges, and every bite gets a bit of that salty, moist culatello. It’s the kind of food that’s both comforting and feels a little fancy—perfect for when you want something simple but still kind of special.

This dish is a staple at family gatherings in Northern Italy, where everyone appreciates things that are both rich and easy to share. Some say it’s a cousin to anolini—another pasta big in the region—but maccheroncini al pettine keeps things more laid-back and fun. When you eat it, you get a mix of silky cheese, crispy bits of cured meat, and pasta that’s just the right amount of chewy. Really, really tasty. It’s one of those creamy pasta dishes that shows off what Emilia Romagna does best: simple food with awesome ingredients. Plus, the combo of Parmigiano Reggiano and Italian cured meats makes every forkful feel like a celebration. It's perfect for impressing guests or treating yourself to something golden and really tasty. Imagine the delight of enjoying these savory flavors—bringing a piece of Italy to your table without being complicated at all. Whether it’s a special occasion or a regular weeknight, this dish brings comfort and a touch of elegance. For sure.

INGREDIENTS

725

Calories per serving

Maccheroncini al pettine pasta 14.1 oz (400 g)

Culatello ham 7 oz (200 g)

Butter 1 oz (30 g)

Sage 15 leaves

for the Parmesan Cream: Whole milk 2.1 cups (500 ml); Butter 2 tbsp (30 g); Type 00 flour ¼ cup (30 g); Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - to grate

Preparation

How to prepare Maccheroncini al pettine with culatello and parmesan cream

To prepare Maccheroncini al Pettine with culatello and Parmesan cream, start with the Parmigiano Cream. In a saucepan, melt the butter 1 and once melted, add the flour gradually 2, stirring with a whisk to obtain a well-blended roux. At this point, add the milk 3, which you have heated in a saucepan,

and mix the entire mixture, stirring well with the whisk 4. Continue stirring and cook the mixture over low heat until it thickens. Remove the saucepan from the heat and gradually add the grated Parmigiano Reggiano 5. Mix the Parmesan well into the béchamel sauce 6 and set it aside.

Cut the culatello into strips 7 and prepare a pan where you will flavor 2 tablespoons of butter with well-cleaned sage leaves 8. Add the culatello strips to the pan, reserving some for the final decoration of the dishes, and sauté for 10 minutes over low heat 9.

Cook the maccheroncini al pettine in boiling salted water for 7 minutes 10, drain them, and add them to the pan with the culatello and sage 11. Finally, add the Parmesan cream 12 and mix all the ingredients well. Serve the maccheroncini al pettine with culatello and Parmesan cream hot, decorating the dishes with some strips of culatello.

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Maccheroncini al pettine with culatello and parmesan cream

PRESENTATION

INGREDIENTS

How to prepare Maccheroncini al pettine with culatello and parmesan cream

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