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Recipe of Spaghetti De Luigi en Nogada

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Recipe of Spaghetti De Luigi en Nogada

Spaghetti De Luigi en Nogada

1h 30 mins
25 mins
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It is for those who do not like the chile here we prepare the fruit and protein combining natural flavors and seasoned our pasta with a delicious nogada.
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6 portions
  • 200 grams spaghetti, of Luigi de la Moderna
  • 250 grams pork fillet, clean, cooked in water with garlic and onion
  • 1 apple
  • 1 pear
  • 2 guavas
  • 2 peaches
  • 1 plantain
  • 8 prunes, pitted
  • 50 grams pinon nuts
  • 50 grams almond, without skin
  • 70 grams candy barrel cactus
  • 250 grams walnuts
  • 1/2 liters cream
  • 125 milliliters condensed milk
  • 150 grams cream cheese
  • 2 teaspoons sherry
  • salt, or chicken consommé powder for seasoning
  • pinches black pepper
  • 2 tablespoons lard
  • 1 pomegranate
  • onions, to cook the meat
  • garlic, to cook the meat


We cook our spaghetti De Luigi de la Moderna, and sauté with two tablespoons of olive oil a pinch of pepper and reserve.
We prepare our meat with fruit, the steak is put in the express pot for 20 minutes over high heat with a quarter of onion and a clove of garlic, when cooked, we fry it in the two tablespoons of lard, and chop into small squares, continue with the fruits, all peeled in small cubes, in the same butter that we fry the meat we are first placing the male banana to fry it very well, and fried it on absorbent paper and continue with the apple, the peach, the guava and the pear, once which are boiled, add the acitrón and prune, almonds and pine nuts and incorporate with the meat. Everything mixes very well.
We prepare our nogada sauce, first we put in the blender the cream, the cream cheese, the walnut, the evaporated milk and the sherry, we liquefy at high speed, if we see that it gets stuck we add a little fresh milk, this must remain thick we rectify If you need sweet and you can add a little sugar or more condensed milk.


The base is our spaghetti luigi of the modern a generous portion in the shape of oval crown (depending on the dish) and in the center we will place our filling of fruits and meat and we will bathe with our nogada, adorning with the pomegranate.


It is advisable to check well seasoning of the nogada should not be too sweet so you do not miss the taste of the nut that should predominate.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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