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Truffle Macaroni & Cheese with Black Garlic Pancetta

Truffle Macaroni & Cheese with Black Garlic Pancetta

1 onion, chopped
1 litre milk
150g Pancetta Casereccia Nera
500g Girolomoni Grano Duro Conchiglie
60g Lewis Road Creamery butter, plus extra
60g Girolomoni Organic '00' Flour
1 tsp The Spice Trader Black Peppercorns
2 Tbsp Giuliano Tartufi black truffle infused extra virgin olive oil (EVO) or Mas Portell black truffle 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. Stir in the Pecorino. Add the black truffle oil and 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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