Serves 4

1 ½ cup (approx. 250g) dried Rustichella maccheroni
80g Lewis Road Creamery butter
½ cup Girolomoni organic ‘00’ flour
3 cups milk, heated
Grated nutmeg

Añana salt and freshly ground black pepper
1 Tbsp Giuliano Tartufi salsa tartufata
2 cups Pecorino Romano, grated, reserving half to sprinkle on top
100g Pedrazzoli coppa stagionata, chopped into 3cm pieces

Pre heat oven to 180˚C.

Cook the pasta in a large pot filled with plenty of boiling, salted water until al dente. Drain well. Tip cooked pasta back in the pot and fold through coppa.

In another pot melt the butter and stir in the flour, cook for around 3 minutes. Pour in the heated milk while whisking. Cook gently for about 10 minutes until sauce thickens. Add nutmeg, 1 cup of grated Pecorino, salt and pepper and tartufata. Fold through the cooked pasta.

Pour into an ovenproof dish and sprinkle the remaining grated Pecorino on top. Bake in the oven until golden brown.

Recipe by Julie Le Clerc



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