Chocolate Hazelnut Pasta
Chocolate Hazelnut Pasta
Ingredients
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
- 1 cup heavy cream
- 1/4 cup gianduja, (chocolate hazelnut spread)
- 1/2 cup whipped cream, for topping
- 4 maraschino cherry, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min
- 2
Add 1 tablespoon of salt to the boiling water.
⏱️ 1 min
- 3
Add the spaghetti to the salted boiling water and cook according to package directions until al dente. This usually takes about 8-10 minutes.
⏱️ 9 min
- 4
While the spaghetti cooks, prepare the chocolate hazelnut sauce. Pour the heavy cream into a small saucepan and place it over medium-low heat.
⏱️ 1 min
- 5
Add the gianduja (chocolate hazelnut spread) to the heavy cream in the saucepan.
⏱️ 1 min
- 6
Stir the cream and gianduja constantly over the heat until the gianduja melts completely and combines with the cream to form a smooth, glossy sauce. Do not let it boil.
⏱️ 3 min
- 7
Once the spaghetti is cooked, reserve about 1/4 cup of the pasta water, then drain the spaghetti thoroughly.
⏱️ 1 min
- 8
Transfer the drained warm spaghetti into a large bowl.
⏱️ 1 min
- 9
Pour the prepared chocolate hazelnut cream sauce over the spaghetti in the bowl. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to reach desired consistency.
⏱️ 1 min
- 10
Toss the spaghetti with the sauce until it is evenly coated and glossy.
⏱️ 1 min
- 11
Divide the pasta among four serving dishes, twirling it into neat mounds.
⏱️ 1 min
- 12
Pipe or dollop whipped cream on top of each serving of pasta.
⏱️ 1 min
- 13
Garnish each serving with one maraschino cherry on top of the whipped cream and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Hazelnut Pasta
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
- 1 cup heavy cream
- 1/4 cup gianduja, (chocolate hazelnut spread)
- 1/2 cup whipped cream, for topping
- 4 maraschino cherry, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min - 2
Add 1 tablespoon of salt to the boiling water.
⏱️ 1 min - 3
Add the spaghetti to the salted boiling water and cook according to package directions until al dente. This usually takes about 8-10 minutes.
⏱️ 9 min - 4
While the spaghetti cooks, prepare the chocolate hazelnut sauce. Pour the heavy cream into a small saucepan and place it over medium-low heat.
⏱️ 1 min - 5
Add the gianduja (chocolate hazelnut spread) to the heavy cream in the saucepan.
⏱️ 1 min - 6
Stir the cream and gianduja constantly over the heat until the gianduja melts completely and combines with the cream to form a smooth, glossy sauce. Do not let it boil.
⏱️ 3 min - 7
Once the spaghetti is cooked, reserve about 1/4 cup of the pasta water, then drain the spaghetti thoroughly.
⏱️ 1 min - 8
Transfer the drained warm spaghetti into a large bowl.
⏱️ 1 min - 9
Pour the prepared chocolate hazelnut cream sauce over the spaghetti in the bowl. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to reach desired consistency.
⏱️ 1 min - 10
Toss the spaghetti with the sauce until it is evenly coated and glossy.
⏱️ 1 min - 11
Divide the pasta among four serving dishes, twirling it into neat mounds.
⏱️ 1 min - 12
Pipe or dollop whipped cream on top of each serving of pasta.
⏱️ 1 min - 13
Garnish each serving with one maraschino cherry on top of the whipped cream and serve immediately.
⏱️ 1 min