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  • Prep
    15 min
  • Total
    25 min
  • Servings
    4

Gourmet Orecchiette with Truffle Oil and an Herb-Cheese Crust

Ingredients

450 g (1 lb) cooked orecchiette pasta

25 ml (1 1/2 tbsp) Dairyland or Neilson unsalted butter

50 g (1 3/4 oz) double smoked bacon, finely diced

50 g (1 3/4 oz) yellow onion, finely diced

50 g (1 3/4 oz) leek, finely diced

40 ml (2 1/2 tbsp) all-purpose flour

45 ml (3 tbsp) white wine

250 ml (1 cup) Dairyland, Neilson or Baxter milk

180 ml (3/4 cup) DairylandNeilson or Baxter 35% cream

115 g (1/4 lb) Saputo Cheddar cheese, shredded 

120 g (4 oz) Saputo Parmesan cheese, grated

1 ml (1/4 tsp) truffle oil

10 ml (2 tsp) chopped Italian parsley

3 ml (1/2 tsp) chopped basil and/or thyme

100 g (3 1/2 oz) fresh bread crumbs

Salt and pepper, to taste

Directions

  1. In a generous pot of boiling salted water, cook the orecchiette al dente, according to package directions.
  2. In a large saucepan or pot, heat the butter and briefly sauté the bacon. Add the onion and leek and continue to sauté until translucent.
  3. Add the flour to the pan and whisk to combine. Add the white wine and whisk for 30 seconds, then add the milk and cream. Bring to a boil and simmer for 8 to 10 minutes, scraping the bottom of the pan occasionally to make sure the sauce doesn’t stick.
  4. Add the Cheddar and 90 g (3 oz) of the grated Parmesan. Stir to combine, taste the sauce and adjust the seasonings as necessary, then add the truffle oil.
  5. Toss the cooked pasta with the cheese sauce and spoon into a large ovenproof serving dish or several individual dishes.
  6. In a small bowl combine the remaining Parmesan, chopped Italian parsley, chopped basil and / or thyme, and fresh bread crumbs.
  7. Top the pasta with this mixture and place under the broiler for 1-2 minutes until nicely browned.
  8. Serve with an arugula salad and a fresh tomato ragout.