Fusilli Alla Carlo

READY IN: 40mins
Recipe by evelynathens

This is the Runner-Up recipe for 1988 in the San Francisco Chronicle, by Carlo Middione. I'm submitting the recipe exactly as found but, go ahead, add the garlic! (you know you want to!) ;-)

Top Review by Karen Elizabeth

So glad I made this, it was top-notch! DD1, who had claimed not to be hungry, was surprised sneaking the last of it as she did kitchen duty :lol: I used bacon, and because someone stopped by unexpectedly, I cooked it to be more crispy than I normally would, this gave it the most delicious salty flavour though, which I must remember! I used a can of peeled and chopped tomatoes, (410gr, maybe a bit more than required but it seemed to be fine), all the cream which I thought would lots, but actually was just right. I WANTED to add garlic .. how can I cook Italian without garlic!!!! .. but I didn't..... ah, the pasta, I wanted to use up a couple of half packets, so I used some tomato flavoured penne, and some spiralli, and was happy with the result. this was a marvellous pasta dish which we very much enjoyed, a keeper! Thank you Evelyn!

Ingredients Nutrition

  • 6 ounces unsalted butter
  • 4 ounces pancetta, sliced 1/8 inch thick, then cut into 1/4-inch long pieces
  • 6 ounces chopped domestic mushrooms (about 2 cups)
  • 1 cup chopped peeled-and-cored tomatoes
  • 2 14 cups heavy cream
  • salt and pepper
  • 1 12 lbs imported italian fusilli
  • 3 ounces pine nuts, toasted until golden in a dry skillet (1/3 cup)
  • 34 cup freshly grated parmesan cheese
  • 13 cup freshly grated pecorino cheese


  1. Put the butter, pancetta and mushrooms in a large skillet and saute until golden. Add the tomatoes and toss everything together. Add the cream and simmer over medium heat until the cream is thick and coats the back of a spoon, about 5 to 8 minutes. Season with salt and pepper.
  2. Cook the pasta in a large pot of boiling salted water. (The ratio is 1 teaspoon of salt to 1 quart of water.) Drain the pasta but do not shake all the water out; it should be moist, not wet. (See note.).
  3. Toss the pasta, pine nuts and Parmesan in a large, warm bowl. Add the sauce and mix again. Serve in warmed pasta plates or basin-shaped plates. Sprinkle on the pecorino cheese and add a bit more pepper to garnish.
  4. Pass more cheese at the table.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a