Truffle mac & three cheese | Recipearce

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