Cooking With Cal: Discover how to make Bruno's creamy paccheri pasta

FORT MYERS, Fla. —

On Thursday, Cal from Bruno's of Brooklyn joined "Good Morning Gulf Coast" to show us how to make their creamy paccheri pasta with mascarpone, cherry tomatoes, crispy speck and pine nuts.

Chef Cal Bruno describes the dish as "a truly special mix of ingredients with a crunchy touch."

Here is the recipe:

Ingredients

-8 Oz. Dry imported pasta

-2-3 generous tablespoons of mascarpone

-8 Oz. of cherry tomatoes, sliced in half

-2 Oz. Fresh basil, sliced into ribbons

-1/4 of red onion, finely chopped

-6 Oz. Prosciutto, diced

-Pine nuts to taste (alternatively, pistachios, walnuts, almonds)

-Extra virgin olive oil

-Himalayan salt to taste

-Cracked black pepper to taste

-Italian flat leaf parsley

Steps

-In a pan, add oil, the onion, fry, and add the cherry tomatoes.

-Add a ladle of cooking water, adjust with salt and cook for 10 minutes.

-Add the mascarpone, mix, and the creamy sauce is ready.

-Cook the speck in a pan until it is crispy, and toast the pine nuts in the same pan.

-Drain the pasta al dente and stir it with the cream and a drop of cooking water.

-Plate by adding the speck, pine nuts and fresh basil leaves.

-Garnish with Italian flat leaf parsley.

From June 22 to 29, Bruno's of Brooklyn is doing a Scrub Island Takeover. The team will be heading to the British Virgin Islands, which will include a private dinner hosted by Cal and Genevieve in a villa exclusively for friends of Bruno's. Scrub Island Resort, Spa and Marina is extending a 50% discount on rooms, suites and villas for the event. For more information, visit Bruno's of Brooklyn online.

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