Casoncelli alla Bergamasca

Name: Casoncelli alla Bergamasca
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 500 g casoncelli; 80 g butter; 40 g pancetta; 12 sage leaves; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Casoncelli alla Bergamasca hails from the picturesque province of Bergamo in northern Italy. This dish is a cherished staple that captures the essence of the region's rustic charm. Traditionally enjoyed as a comforting meal, it is often served during festive occasions and family gatherings, offering a taste of home to those familiar with its rich heritage.

The dish is a delightful harmony of flavors and textures, where the delicate casoncelli are enveloped in a luscious sauce of melted butter, crispy pancetta, and fragrant sage. A generous grating of Parmigiano-Reggiano adds a nutty depth, while a touch of fine sea salt enhances every bite. This is pasta that speaks of place, with each element contributing to a warm, satisfying experience.

Ingredients

500 gcasoncelli
80 gbutter
40 gpancetta
12sage leaves
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil. Once boiling, add a generous amount of fine sea salt to season the water. This will enhance the flavor of the casoncelli as it cooks.
In a wide pan over medium heat, melt 80 g of butter. Add 40 g of diced pancetta and cook until the pancetta becomes golden and crispy, releasing its fat into the butter. This creates a rich base for the sauce.
Add 12 sage leaves to the pan with the pancetta and butter. Fry the sage leaves until they become fragrant and slightly crispy, infusing the butter with their earthy aroma.
Once the water is boiling, add 500 g of casoncelli to the pot. Boil until the pasta is just shy of al dente, which means it should be tender but still have a slight bite in the center. Reserve a cup of the starchy pasta water before draining.
Transfer the drained casoncelli to the pan with the sauce. Toss gently to coat the pasta with the pancetta and sage butter. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Grate 40 g of Parmigiano-Reggiano over the pasta and toss again to combine. The cheese should melt slightly, creating a creamy texture that clings to the casoncelli.
Taste for seasoning and add fine sea salt if needed. Serve the Casoncelli alla Bergamasca hot, ensuring each plate has a generous amount of the sauce and crispy sage leaves.