Please note orders placed from 11/04/2024 will be affected by our annual stocktake and will be shipped from April 22nd. We appreciate your patience.
Close account popup

sign in

or sign in with

reset your password

  • Jul 15th 2021
  • 0 comment

Ingredients

  • 250g Rigatoni
  • 120g Speck or Pancetta (leave out if vegetarian)
  • 1 Shallot
  • 200g Mozarella
  • 50g Parmesan Cheese
  • 100g Jarlsberg
  • 1 Lemon
  • 3 Tablespoons Thickened Cream
  • 20g Truffle
  • 2 Egg Yolks
  • Olive Oil

 

Method

  • Preheat oven to 220C
  • Get pot of water boiling. Cook Rigatoni till al dente (follow packet instructions). Once cooked, run under cold water to stop from cooking.
  • Slice 120g of speck
  • Finely dice a shallot
  • Add 100g of Swiss cheese, 60g of parmesan and 200g of mozzarella to your KitchenAid 5 Cup Cordless Chopper and blitz
  • Put pan onto medium heat, add in sliced speck and redner down for a few minutes (if not fatty spack, may need to add a drizzle of olive oil. If you want the recipe to be vegetarian, leave speck out and just start with some olive oil in the pan.
  • Turn heat to low and add diced shallots and zest of lemon for a couple of minutes
  • Add cheese into pan with 3 tablespoons of thickened cream and mix into a sauce on low heat
  • Once the cheeses have melted, turn off the heat.
  • Grate 10g of truffle through cheese sauce and add in 2 egg yolks and mix through
  • Add cooked pasta to pan and stir through the sauce. Flatten it all down into the sauce (so it doesn’t dry out in the oven)
  • Grate some extra Swiss and parmesan over the top
  • Place in oven until crust forms on top of the dish (approx 12 minutes)
  • Finish with a squeeze of lemon over the top and shave another 10g of truffle over the top