Pizzoccheri alla Valtellina is a warm, satisfying pasta from the Valtellina valley in Lombardy. Traditionally made with buckwheat pasta called pizzoccheri, it combines potatoes and cabbage with melted cheese and garlic butter for a rich, comforting meal ideal for cold days.
Pizzoccheri (pronounced Pee-zoh-kay-ree) is a favorite during the cooler months. The dish is rooted in northern Italy and even has an official regional recipe from Valtellina that specifies a local cheese (Valtellina Casera DOP) and particular pasta dimensions.
This recipe uses Fontina as an accessible substitute for Valtellina Casera DOP. Fontina melts beautifully and is widely available; Gruyere also works well as an alternative.
The potatoes, cabbage and buckwheat pasta cook together in one pot, making this preparation simple and quick. Once drained, they are tossed with cubed cheese and hot garlic butter until the cheese melts and everything is coated.
Garlic, butter and melting cheese create an indulgent combination that’s especially satisfying on a frosty evening. The dish can be ready in roughly 15–20 minutes, making it a practical weeknight comfort food.
See the recipe below for ingredient notes, step-by-step photos, tips, variations and a short video. For the printable recipe, scroll to the recipe block below.
Ingredients – what you need
The photo below shows the ingredients used in this version of pizzoccheri, plus a few tips to help with substitutions.
- Pizzoccheri pasta – a flat buckwheat-and-wheat pasta, cut into short strips. Find it at Italian specialty shops or online; other buckwheat pasta shapes will work if needed.
- Potatoes – peeled and cut into medium-sized cubes so they cook evenly with the pasta.
- Cabbage – Savoy cabbage is traditional and works nicely for texture and flavor.
- Fontina cheese – an accessible substitute for Valtellina Casera DOP; Gruyere can be used if Fontina is unavailable. Cut into small cubes for easy melting.
- Butter – unsalted, used to make the garlic butter that finishes the dish.
- Garlic – fresh cloves, finely chopped or crushed for the best aroma.
How to make Pizzoccheri with step by step photos
Preparation Tips!
- Bring a large pot of water to a rolling boil and add plenty of salt.
- Cut potatoes into even medium cubes and roughly chop the cabbage so everything cooks uniformly.
- Cube the cheese into small pieces so it melts quickly when mixed with the hot pasta.
- Finely chop or crush the garlic for the butter sauce.
Step 1) Prepare ingredients as noted. Add the potato cubes to the boiling water and cook for 2–3 minutes, then add the cabbage and pizzoccheri. Continue boiling for about 10 minutes until the pasta and vegetables are tender (photos 1 & 2).
Step 2) While pasta cooks, melt the butter in a small pan and gently sauté the chopped garlic for 1–2 minutes until fragrant. Do not brown the garlic (photo 3).
Step 3) Drain the pasta and vegetables, return them to the empty pot, add the cubed cheese and the garlic butter, then stir until the cheese melts and coats everything. Season with salt and pepper and serve immediately (photos 4–6).
Recipe tips and FAQs
- Add cheese and butter immediately – after draining, return the pasta and vegetables to the pot and toss with the cheese and garlic butter straight away so the cheese melts evenly.
- Serve at once – the dish is best enjoyed immediately while the cheese is still melted; leftovers will not keep the same texture.
Pizzoccheri comes from Valtellina, a mountain valley in Lombardy known for its alpine scenery, winter sports and vineyards. The hearty nature of the dish suits the cold northern Italian winters.
If Fontina is not available, Gruyere is a good substitute because it melts well and offers a similar flavor profile.
Freezing is not recommended; the texture and melting quality of the cheese change after freezing and reheating. Best enjoyed fresh.
More authentic Italian recipes
- Trofie al Pesto Genovese with Potatoes and Green Beans
- Easy Zucchini Pesto Pasta (Fresh and Delicious)
- Sausage and Cavolo Nero Pasta
- Pasta al Limone (Creamy Lemon Pasta)
- Pici, Cacio e Pepe (Authentic Recipe)
This post was first published on 28th September 2017 and has been updated for clarity and user experience.
If you’ve tried this Pizzoccheri recipe, please rate it and share your experience in the comments — feedback is always appreciated.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to make them successful the first time.
Pizzoccheri Pasta with Cabbage, Potatoes and Fontina Cheese
By Emily
Ingredients
- 300g (10.5 oz) pizzoccheri pasta
- 3 medium potatoes (about 430g), peeled and cubed
- 4 cups cabbage, roughly chopped (about 300g)
- 1 cup Fontina cheese, cubed (150g) — or Gruyere
- 9 tablespoons unsalted butter (125g)
- 2 garlic cloves, finely chopped
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of water to a boil and add a generous amount of salt. Peel and cube the potatoes, roughly chop the cabbage, cube the cheese and finely chop the garlic.
How to make pizzoccheri
- Add the potatoes to the boiling water and cook for 2–3 minutes. Add the cabbage and pizzoccheri and boil for another 10 minutes until the pasta and vegetables are tender.
- Meanwhile, melt butter in a small pan and gently fry the garlic for 1–2 minutes until fragrant; avoid browning.
- Drain the pasta and vegetables, return them to the pot, add the cubed cheese and the garlic butter, and stir until the cheese melts and everything is well coated. Season with salt and pepper and serve immediately.
Video
Notes
- Add the cheese and butter straight away: after draining, return the pasta and vegetables to the pot and mix in the cheese and garlic butter immediately so the cheese melts.
- Best served immediately: the dish is at its best when served hot, as the melted cheese and butter create the classic texture and flavor.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless otherwise stated.
- Vegetable sizes are medium unless noted.
- All recipes are tested with a convection (fan) oven when applicable.
Nutrition
Carbohydrates: 44 g |
Protein: 16 g |
Fat: 37 g
Nutrition information is an approximation and should be used as a guide.
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