I tried the Nutella pasta recipe by @ThatRecipe and instantly regretted it.

Ingredients

• 200 g Pasta (cooked al dente, drained)
• 300 g Nutella (hazelnut chocolate spread, room temperature)
• 100 g Granulated Sugar (half a 240 ml cup)
• 480 ml Whole Milk (2 cups, preferably whole milk)
• 60 g Cornstarch (half a cup, fine cornstarch)
• 30 g Powdered Milk (4 tbsp, non‑fat dry milk)
• 28 g Unsalted Butter (2 tbsp, softened and cut into cubes)
• 200 g Ground Pistachios (roasted, unsalted, finely ground)

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a boil, add the pasta and cook until al dente (about 8‑10 minutes). Drain and set aside.

   Time: PT10M

   Temperature: boiling

2. Blend Nutella with Pasta

   Place the cooked pasta in the mixer bowl, add the Nutella, and blend on high speed until the mixture is completely smooth.

   Time: PT5M

3. Transfer to Saucepan

   Pour the smooth Nutella‑pasta blend into a large saucepan.

   Time: PT1M

4. Add Sweeteners and Thickener

   Add the sugar, milk, cornstarch, and powdered milk to the saucepan. Whisk continuously until the cornstarch is fully dissolved and no lumps remain.

   Time: PT3M

5. Cook and Thicken

   Place the saucepan over medium heat. Stir constantly with a wooden spoon or whisk until the mixture thickens and coats the back of the spoon (about 5‑7 minutes).

   Time: PT7M

   Temperature: medium

6. Finish with Butter and Pistachios

   Remove the pan from heat and stir in the butter and ground pistachios until fully incorporated and the butter has melted.

   Time: PT2M

7. Serve

   Spoon the dessert into serving bowls, let it cool slightly, and garnish with a sprinkle of extra ground pistachios if desired.

   Time: PT2M

Nutrition Facts

Calories

1000

Protein

15 g

Carbohydrates

130 g

Fat

45 g

Fiber

5 g