I tried the Nutella pasta recipe by @ThatRecipe and instantly regretted it.
I tried the Nutella pasta recipe by @ThatRecipe and instantly regretted it. is a easy Italian recipe that serves 4. 1000 calories per serving. Recipe by Shivonne on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $12.10 total, $3.03 per serving
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
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
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
Transfer to Saucepan
Pour the smooth Nutella‑pasta blend into a large saucepan.
Time: PT1M
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
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
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
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
Dietary info: Vegetarian, Not vegan, Contains gluten
Allergens: Milk, Tree nuts (pistachios), Wheat (pasta), Soy (Nutella)
Ingredient Substitutions
- Instead of Pasta: spaghetti broken into pieces, penne, fusilli
- Instead of Nutella: other chocolate‑hazelnut spreads
- Instead of Granulated Sugar: caster sugar
- Instead of Whole Milk: 2% milk, unsweetened plant milk
- Instead of Cornstarch: arrowroot powder, tapioca starch
- Instead of Powdered Milk: milk powder
- Instead of Unsalted Butter: margarine, ghee
- Instead of Ground Pistachios: chopped pistachios, ground almonds
Equipment Needed
- Stand Mixer or Hand Blender
- Large Saucepan
- Fry Pan (optional)
- Measuring Cups
- Measuring Spoons
- Whisk or Wooden Spoon
- Colander
- Serving Bowls or Plates
Critical Steps — Do Not Skip
- Blend Nutella with Pasta until completely smooth.
- Dissolve cornstarch without lumps.
- Cook until the mixture thickens properly.
Chef Tips from the Video
- Use high‑quality Nutella for the best flavor.
- Finely grind pistachios in a food processor for a smoother texture.
- Reserve a tablespoon of pasta water to adjust consistency if needed.
Troubleshooting
Lumps of cornstarch in the sauce.
Whisk vigorously while adding cornstarch gradually; if lumps persist, blend the mixture briefly with an immersion blender.
Sauce is too thin after cooking.
Return to medium heat and whisk for an additional 2‑3 minutes; optionally add 1‑2 tsp more cornstarch dissolved in a little cold milk.
Sauce burns on the bottom.
Use a heavy‑bottomed saucepan and stir constantly; lower the heat as soon as it begins to thicken.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 1 hour after cooking.
Make-Ahead Tips
- Prepare the Nutella‑pasta mixture a day ahead and refrigerate; reheat gently over low heat before adding butter and pistachios.
- Ground pistachios can be toasted in advance for extra flavor.
Frequently Asked Questions
What is the cultural significance and history of Nutella Pasta Dessert in Italian cuisine?
While not a traditional Italian dish, sweet pasta desserts have existed in regional Italian home cooking, especially in the south where pasta is sometimes served with honey or chocolate. This modern twist combines the beloved hazelnut spread Nutella with pasta for a playful, indulgent treat.
What are the traditional regional variations of sweet pasta desserts in Italy?
In Southern Italy, pasta is occasionally tossed with sugar, honey, cinnamon, or chocolate, often called "pasta dolce." Variations include ricotta‑sweetened pasta, chocolate‑cocoa sauces, and citrus‑flavored syrups. The Nutella version is a contemporary adaptation.
How is Nutella Pasta Dessert traditionally served in Italy?
When served as a sweet pasta, it is usually plated warm, sprinkled with toasted nuts or grated chocolate, and sometimes accompanied by a dollop of whipped cream or a drizzle of extra Nutella.
What occasions or celebrations is Nutella Pasta Dessert traditionally associated with in Italian culture?
Sweet pasta dishes are often enjoyed during festive occasions such as Christmas, Easter, or family gatherings. This Nutella‑based version works well as a special dessert for birthdays or holiday meals.
What other Italian dishes pair well with Nutella Pasta Dessert?
Serve it alongside a light espresso, a citrus‑infused sorbet, or a simple fruit salad. For a full Italian‑themed menu, follow it with a savory pasta course like spaghetti aglio e olio.
What are the most common mistakes to avoid when making Nutella Pasta Dessert?
Common errors include overcooking the pasta, not fully dissolving the cornstarch which creates lumps, and letting the sauce boil too vigorously, which can cause it to scorch. Also, add the butter off the heat to keep the sauce glossy.
Why does this Nutella Pasta Dessert recipe use cornstarch instead of flour as a thickener?
Cornstarch provides a clear, glossy thickening without adding a floury taste, preserving the delicate chocolate‑nut flavor of the Nutella. Flour would make the sauce heavier and could affect the texture of the pasta.
Can I make Nutella Pasta Dessert ahead of time and how should I store it?
Yes, you can prepare the base mixture up to the thickening stage, refrigerate in an airtight container for up to 2 days, and reheat gently before adding butter and pistachios. Store the finished dessert no longer than 2 days in the fridge.
What texture and appearance should I look for when making Nutella Pasta Dessert?
The sauce should be thick enough to coat the back of a spoon, glossy, and smooth with no visible lumps. The pasta should be fully enveloped in the chocolate‑nut sauce, and the pistachios should be evenly distributed for a speckled appearance.
How do I know when Nutella Pasta Dessert is done cooking?
When the mixture thickens and leaves a clear line on the spoon as you draw it through, and the sauce clings to the pasta without pooling, the dessert is ready. A gentle simmer for 5‑7 minutes is usually sufficient.
What does the YouTube channel Shivonne specialize in?
The YouTube channel Shivonne focuses on fun, experimental home‑cooking videos that blend traditional recipes with unexpected twists, often featuring quick‑prep desserts and playful culinary hacks.
How does the YouTube channel Shivonne's approach to Italian cooking differ from other Italian cooking channels?
Shivonne mixes authentic Italian ingredients with unconventional techniques or flavor pairings—like turning a savory staple such as pasta into a sweet dessert—creating light‑hearted, share‑worthy content that encourages viewers to experiment beyond classic recipes.
Last updated: September 6, 2026
