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Truffle Macaroni & Cheese with Black Garlic Pancetta

Truffle Macaroni & Cheese with Black Garlic Pancetta

Truffle Macaroni & Cheese with Black Garlic Pancetta

1 onion, chopped
1 tsp Spice Trader black peppercorns
1 litre milk
150g smoked Pancetta Stagionata , diced
500g Girolomoni conchiglie
60g butter, plus extra
60g Girolomoni '00 flour
2 Tbsp Giuliano Tartufi black truffle infused extra virgin olive oil or Mas Portell black truffle infused extra virgin olive oil
200g Parmigiano Reggiano , Grana Padano  or Pecorino Romano , grated
100g Sabato herb & Parmigiano breadcrumbs


Preheat the oven to 200°C.

In a saucepan, sweat the onion with a knob of butter on a low heat until lightly coloured. Add the peppercorns and milk. Heat slowly until almost boiling but do not boil. Set aside to infuse for 10 minutes before straining into another pot. Discard the onions and peppercorns.

Meanwhile, sauté the pancetta over a medium heat in a separate pan until cooked through but not crisp.

Bring a large pot of salted water to the boil and cook the pasta for 7-8 minutes or until al dente.

Next, melt the butter in a saucepan before adding the flour. Cook out the flour until it bubbles lightly. Turn the heat to the lowest setting and add the warmed, strained milk one ladle at a time until smooth and silky. Add the black truffle oil and prefered cheese. Season to taste. 

Combine the pasta, sauce and pancetta before pouring into an ovenproof dish. Top with breadcrumbs and bake in the oven for 20-30 minutes or until golden and bubbling. Serve immediately.

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