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  • Jul 15th 2021
  • 0 comment


  • 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



  • 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