Pasta alla Montecarlo

Pasta alla Montecarlo is the kind of creamy, comforting pasta that is perfect when you want something a little indulgent without spending hours in the kitchen. A rich sauce made with minced meat, cream, green pesto, tomato paste and Parmesan coats every piece of pasta, giving you plenty of flavor in every bite.

It’s hearty enough for a cozy weekend dinner but quick and simple enough for a busy weeknight. And although cream, pesto and tomato might sound like an unusual combination at first, they work surprisingly well together. The pesto adds freshness, the tomato paste brings depth and the Parmesan ties everything together into a rich, savory sauce.

Best of all, Pasta alla Montecarlo comes together in about 30 minutes with simple ingredients you can find in almost any supermarket.

Ingredients needed

This recipe serves about 4 people.

Pasta

• 400–500 g (14–18 oz) pasta
• Salt, for the pasta water

Short pasta shapes are especially good here because they catch the creamy meat sauce beautifully, but you can use whatever pasta you have at home.

Sauce

• 500 g (1.1 lb) mixed minced meat
• 1 onion, diced
• 2–3 garlic cloves, minced
• 1 tbsp tomato paste
• 300 ml (1 ¼ cups) cooking cream
• 2–3 tbsp green pesto
• 60–80 g (about ¾ cup) Parmesan, freshly grated
• Salt, to taste
• Freshly ground black pepper, to taste

For Serving

• Extra freshly grated Parmesan
• Fresh basil, optional

How to Make Pasta alla Montecarlo

1. Cook the pasta

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

Before draining, scoop out about 1 cup of pasta water and set it aside. You probably won’t need all of it, but that starchy water is perfect for loosening the sauce later.

Drain the pasta and set aside.

2. Brown the minced meat

While the pasta cooks, heat a large skillet or sauté pan over medium-high heat.

Add the minced meat and cook until nicely browned, breaking it into smaller pieces with a wooden spoon as it cooks. Season with salt and freshly ground black pepper.

Don’t rush this step. Letting the meat actually brown rather than simply steam gives the finished sauce much more flavor.

3. Add the onion, garlic and tomato paste

Add the diced onion to the browned meat and cook for a few minutes, until softened and translucent.

Stir in the minced garlic and tomato paste and cook for another minute. Frying the tomato paste briefly helps deepen its flavor and takes away some of its raw acidity.

4. Make the creamy pesto sauce

Lower the heat slightly and pour in the cooking cream. Stir everything together, making sure to scrape up any flavorful browned bits from the bottom of the pan.

Add 2 tablespoons of green pesto and stir until completely incorporated. Let the sauce gently simmer for 2–3 minutes.

Taste and add the remaining tablespoon of pesto if you want a stronger basil flavor.

5. Add the pasta and Parmesan

Add the drained pasta directly to the sauce and toss until everything is evenly coated.

Pour in a small splash of the reserved pasta water and stir in the freshly grated Parmesan. Continue tossing until the cheese melts and the sauce becomes creamy and glossy.

Add a little more pasta water if needed. You want the sauce to cling to the pasta without becoming too thick or heavy.

6. Serve

Divide the Pasta alla Montecarlo between bowls and finish with plenty of freshly grated Parmesan.

Serve immediately while the sauce is still wonderfully creamy.

Tips and Tricks for the Best Pasta alla Montecarlo

• Brown the meat properly. Give the minced meat enough time in the hot pan to develop some color. Those browned bits add a lot of savory flavor to such a simple sauce.
• Save your pasta water. This is one of the easiest ways to get a silky pasta sauce. The starch in the water helps the cream, pesto and Parmesan come together and cling to the pasta.
• Add the pesto gently. Pesto doesn’t need prolonged cooking. Stir it into the cream and let everything simmer briefly rather than boiling it for a long time. This helps preserve its fresh basil flavor.
• Start with less pesto. Different pestos can vary quite a bit in strength and saltiness. Start with 2 tablespoons, taste the sauce and add another if needed.
• Use freshly grated Parmesan. It melts much better into the sauce than pre-grated cheese and gives you a smoother, creamier finish.
• Be careful with the salt. Pesto and Parmesan are already salty, so season the meat first but wait until the sauce is finished before adding much more salt.
• Don’t overcook the pasta. Keep it al dente when you drain it because it will continue cooking briefly when tossed with the hot sauce.

Storage and Reheating

Pasta alla Montecarlo is best served immediately, when the sauce is at its creamiest, but leftovers are still delicious.

Allow leftover pasta to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.

To reheat, place the pasta in a pan over low to medium heat with a small splash of water or cream. Stir gently as it warms to loosen the sauce again. You can also reheat individual portions in the microwave, adding a splash of water before heating.

Because this is a cream-based pasta sauce, I prefer making it fresh rather than freezing it. Freezing and thawing can change the texture of the cream sauce.