Cheesy Autumn Black Truffle Pasta
-
Feeds 4 - 6 people 
Prep time 10m
Cook time 30m
Description
This pasta is coated in a two cheese sauce that’s really creamy. It’s cooked through and then put under the grill to caramelise on top, so there’s no need to bake it for ages in the oven. Topped with lots of freshly shaved autumn truffles this pasta is so luxurious and silky.
- 350g pasta (any short shape you like is fine for this)
- 25g butter
- 25g flour
- 400ml whole milk
- 200g Gruyere
- 250g mozzarella
- Parmesan for grating on top
- 50g autumn black truffle
- Cook the pasta in boiling salted water until al dente.
- Warm the milk in a small saucepan, but don’t let it boil.
- In another saucepan, melt the butter and add the flour. Allow the mixture to cook out for a few minutes, stirring constantly.
- Gradually add the milk and allow to cook for a few minutes, until thickened slightly.
- Gradually add the cheeses (save some for the top) and continue cooking and stirring until melted. Season with salt and pepper.
- Once the pasta is cooked, drain it well and combine with the sauce. Transfer to a baking dish and top with the remaining cheese. Grate some Parmesan on top.
- Pop under a hot grill for around 5 minutes, or until golden brown. Allow to cool for 10 minutes before eating, topped with plenty of freshly shaved autumn truffle.
Share with your friends
Ingredients you will need
-
Discover the Exquisite Autumn Black Truffle (Tuber Uncinatum)! Embark on a sensory journey with the Autumn Black Truffle, renowned for its delicate yet distinct aroma and taste with warm hints of hazelnut, offering a luxurious and earthy taste that elevates any dish to extraordinary heights. Each b...Out of stock -
Experience Italian 24-Month Reggiano Parmesan! Our 24-Month Reggiano Parmesan is a masterpiece of Italian cheesemaking, celebrated for its complex flavour and granular texture. Aged for two years, this Parmesan develops a rich, nutty taste with hints of caramel and a sharp, savoury finish. The text... -
Gruyere is a popular cheese, salty and sweet in flavour that varies depending on the maturity of the cheese. It also has nutty and creamy undertones, with a slightly grainy texture. Originating from the town of Gruyeres in Switzerland, the cows feed on alpine pastures, which is what gives the cheese...
