Cheesy Autumn Black Truffle Pasta
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Feeds 4 - 6 people 
Prep time 10m
Cook time 30m
Description
This pasta is coated in a two cheese sauce that’s really creamy. It’s cooked through and then put under the grill to caramelise on top, so there’s no need to bake it for ages in the oven. Topped with lots of freshly shaved autumn truffles this pasta is so luxurious and silky.
- 350g pasta (any short shape you like is fine for this)
- 25g butter
- 25g flour
- 400ml whole milk
- 200g Gruyere
- 250g mozzarella
- Parmesan for grating on top
- 50g autumn black truffle
- Cook the pasta in boiling salted water until al dente.
- Warm the milk in a small saucepan, but don’t let it boil.
- In another saucepan, melt the butter and add the flour. Allow the mixture to cook out for a few minutes, stirring constantly.
- Gradually add the milk and allow to cook for a few minutes, until thickened slightly.
- Gradually add the cheeses (save some for the top) and continue cooking and stirring until melted. Season with salt and pepper.
- Once the pasta is cooked, drain it well and combine with the sauce. Transfer to a baking dish and top with the remaining cheese. Grate some Parmesan on top.
- Pop under a hot grill for around 5 minutes, or until golden brown. Allow to cool for 10 minutes before eating, topped with plenty of freshly shaved autumn truffle.
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