Marco's Spaghetti delle Colline

Chef Marco is back in the kitchen, and this week he’s bringing a little luxury to your table with a dish that’s rich, comforting and surprisingly simple to make. Using our exclusive La Molisana Protein Spaghetti – with nearly 22g of protein per 100g – this recipe turns a few standout ingredients into something truly special. Sweet pears, creamy gorgonzola and indulgent truffle come together in a silky sauce that clings to every strand of pasta. Italian comfort food at its finest!

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Ingredients

200g La Molisana Protein Spaghetti

2 ripe conference pears, peeled and chopped into bite-sized pieces

120g Gorgonzola (or another creamy blue cheese)

1 tbsp extra virgin olive oil

80ml double cream (adjust to taste)

A small knob of butter (optional, for extra richness)

A few slices of fresh black truffle (or a drizzle of truffle oil, if unavailable)

Freshly grated Parmesan, to serve

Salt and black pepper, to taste

Method

Bring a large pot of salted water to the boil and cook the spaghetti until al dente. Reserve a cup of the pasta water before draining.

Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the gorgonzola and let it begin to melt gently. Stir in the chopped pears and season with a little salt and black pepper. Cook for a couple of minutes until the pears begin to soften slightly.

Add a splash of the reserved pasta water to loosen the sauce, then stir in the cream. Let it simmer gently until it reduces to a silky texture. Thinly slice the black truffle – or drizzle in some truffle oil – and add to the sauce.

Toss the drained spaghetti straight into the pan and stir well to coat every strand. Finish with a generous grating of Parmesan and serve immediately.