Monday, 22 August 2011

Fusilli 3 Cheese…aka…Cellulite in a Bite

Today is one of those days that I pay homage to my girlfriend’s, because no matter how important our family is we need someone to chat with, complain, share our joys and always be at the other end of the phone, no matter what new or old drama is happening in our lives. The recipe today is dedicated to my girlfriend Hanna. She is like me, a step-mom and also the mom of a beautiful 12 years old little girl (not so little anymore.)
I also owe it to her and her husband, both good friends of mine, that I am now married to my husband. They were my family when my own family was far away. They were the people I enjoyed cooking the most for when I myself didn’t have anyone to cook for, except for friends at dinner parties. Their couch was the one I slept on when I was homesick and Sunday’s were the days I knew I was always welcome, especially to help out with homework.

When I first met Hanna she was not the cook she is today; I’ll take some credit for that, thank you!!!
Though to my horror they used to put ketchup on spaghetti, A SIN I once told her, she is now the healthiest cook of organic foods and is hosting an array of parties, even with me living thousands of miles away from her.

I remember her calling me one day and saying “I'm having a dinner party and you are coming.” I said, of course and asked what I should bring. She answered back with “your BUTT” and to tell her what groceries I needed so I could cook. I was very happy to cook. So we made this pasta dish that I had once previously cooked for her before, she in shock called the pasta ‘Cellulite in a Bite’, but it was her favourite…I assured her that yes if she ate the whole thing maybe, but with just one serving she would be fine.

Fusilli 3 Cheese…aka…Cellulite in a Bite


400 grams of Fusilli - preferably BARILLA
2 bunches of asparagus
1 shallot
1 large clove of garlic
½ a leek
100 grams of bacon or pancetta
100 grams of mascarpone cheese
60 grams of garlic & chive goat cheese
Shaved Parmesan
100 grams of Danish feta
Chili flakes
Olive oil

This is a quick recipe; I made it today in less than 20 minutes. Now you have to get the order of things right to do it in this amount of time. First, always put your water to boil, make your life easy and put really hot water in the pot…then start chopping.

WASH EVERYTHING!!! Then finely chop the shallots, leeks and garlic.

Add a little bit of olive oil in a pan large enough to fit everything. Throw in the garlic and the shallots, let them soften and then add the bacon or pancetta.

Cook these together so the bacon starts to pick-up the flavors of the garlic and shallots, now add the leeks.

While these are cooking, place the asparagus in the boiling water for the pasta. Leave them in there for about 1 minute (no more than that.)
Take them out and chop them up…
Then add salt to the pasta water…
Place the asparagus in the pan with the rest of the ingredients. Now add salt and pepper… not too much though

(At this time I would throw my pasta in the salted boiling water) As a good measure for a large pot of boiling water I add about as much salt as I can grasp with my hand when I reach into my salt container… and I always use thick sea salt. 

The Fusilli takes 11 minutes to cook. Don’t cook it any longer, Barilla has been making pasta for longer than any of us and that’s how long it takes to cook it… Trust them! Plus pasta has to be eaten AL DENTE… not raw but not soft either..

Okay, back to the asparagus and bacon in the pan. You can now add your mascarpone, Danish feta and garlic & chives goat cheese (notice that all these are soft cheeses.)  Lower the heat and stir so all the cheeses melt together. Now add the nutmeg and the red chili flakes, have a taste and if you feel it needs more flakes or pepper do so according to your preference.

When all the cheeses have melted and your pasta is ready and drained (don’t worry if not all of the water is out, a little of the water from the pasta makes it easy to amalgamate everything, but only a little) place everything together in a bowl. Once you have it altogether, and please be generous with your bowls because it’s nice to have enough space, mix the pasta and sauce evenly.

Your ‘3 Cheese Fusilli’ is ready to be served… You can sprinkle some freshly shaved Parmesan cheese on top if you like!!!

ENJOY, and no the recipe is not fattening it’s hearty but at the same time healthy!!!


  1. hi sarah,
    love the recipe, will definitely give it a go.
    just wanted to mention that i am finding it difficult reading the white text as some of the background is white as well.
    looking forward to reading more of your recipes!
    jen x

  2. Hi Jen,
    Thanks for your input. I'm in the process of changing the lay out!! Just be patient with me as It's taking me a bit to figure it all out. I will fix the font too. xx Sara

  3. Green asparagus a special requirement? (Only got white one here most of the time)
    Mascarpone as in Quark(somewhere between yoghurt and cheese) or as actual and true cheese? So far I knew Mascarpone only as a dessert dish ^^

    (Spaghetti with spicy ketchup should not be underestimated when alone at home :p)

  4. Hi Bianca, you can substitute the green asparagus for broccolini. The small broccoli or even the regular broccoli as a last alternative. Where do you live that you only get white asparagus? I have not come across white fresh asparagus but i'll be sure to now think of something to cook with them!!!
    Mascarpone as in the regular soft one used for deserts..any brand will do.
    I'll take your word for the spaghetti with spicy ketchup but can we please only eat them when it in our PJ's and with a tub of chocolate ice-cream by our side. lol :) xSara

  5. Hi Sara, I'm enjoying your blog. Just a quick question - do you know of any great brands that make gluten free pasta??
    I love the look of your pasta recipe, and would love to try it with gluten free pasta. Keep up the great work with your blog. Caroline

  6. Sara, do you have any good healthy VEAL recipes that I could use to impress some rels who are staying with us. The recipes you are giving us are fantastic and am looking forward to others. Sue x

  7. Hi Caroline and Sue,

    First, I do have some great gluten free pasta that I have used but I have not had a chance to go to my local health store to get the name. I really like pasta made out of Kamut though. I find the consistency better than that of the ones that are made with corn, as those tend to over cook quickly and become too soft.
    Sue, in regards to the Veal my god-mother makes the best one and I will call her as soon as she wakes up and get the recipe. I'll make it for dinner so I can then post the pictures. I like to cook everything myself before posting a recipe. Thanks for giving me an idea for dinner. : )
    Thank you for all of your input.
    x Sara

  8. I agree with you on the ketchup and spaghetti. My brother-in-law (the chef) eats his spaghetti with ketchup, hot sauce and mayo... absolutely digusting if you ask me, but I guess if he doesn't make anyone else eat it I can't complain. I'm definitely going to make this this weekend! xHeather

  9. Just made this dish for my Italian husband of 38 years, he loved it, please he said make this dish one of our weekly favourites, but as we are trying to lose weight l might not make it that often, Thanks Sara your doing a great job.Aussie wife.xx