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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Black autumn truffles have a delicate aroma and taste with warm hints of hazelnut. The exterior varies in colour from light to dark brown and the outside is textured. Black truffles have a longer shelf life than white truffles, and keep well for around two weeks after being foraged. Read our guide t...Out of stock -
A grating of Parmesan over a bowl of pasta is a delightful thing but this 24 month-aged Parmigiano-Reggiano is worth appreciating for its own merits. Intensely flavoured with rich nuttiness, it is a salty and moreish cheese that is fantastic shaved over bresaola or enjoyed with a moon of crisp apple... -
Gruyere is a popular cheese, salty and sweet in flavour that varies depending on the maturity of the cheese. It also has nutty and creamy undertones, with a slightly grainy texture. Originating from the town of Gruyeres in Switzerland, the cows feed on alpine pastures, which is what gives the cheese...