“Pasta alla Montecarlo” is a Ligurian pasta dish that blends minced meat, pesto, and whipped cream into an irresistibly creamy delight.
Pasta alla Montecarlo is a pasta dish from Liguria, made with a tomato and meat sauce that is enriched with whipped cream and pesto al basilico. Trofie, a thinly twisted pasta, is ideal for this recipe—but any short pasta you have at home can also be used. Hearty and flavorful, it makes a perfect meal for family or guests.
To make pasta alla Montecarlo, start by preparing the ingredients: First, choose a pasta shape to your liking—short pasta works particularly well—and bring salted water to a boil. Meanwhile, cook the vegetables, meat, and spices together to make the sauce. Lightly sauté half an onion with garlic in a little olive oil. Stir in a finely diced carrot and celery. Add minced beef, or a mixture of beef and pork, and fry until nicely browned. Deglaze with a dash of white wine and cook until the alcohol evaporates. Stir in tomato passata or tomato puree, season with salt, and let the sauce simmer over low heat for 15–30 minutes until thickened.
Towards the end, add fresh whipped cream or crème fraîche and allow the sauce to thicken slightly, giving it a creamy consistency. Right before al dente, cook the pasta in boiling salted water, then drain, add it to the sauce in the pan and mix well. Finally, fold in one or two tablespoons of basil pesto alla Genovese, which adds a fresh, aromatic note typical of the Montecarlo version. Serve with freshly grated Parmigiano Reggiano to taste.
