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- Prep
- 15 min
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- Total
- 40 min
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- Serving
- 4
Ingredients
- 450 g (1 lb) cooked orecchiette pasta
- 25 mL (1 1/2 tbsp) Dairyland unsalted butter
- 40 mL (2 1/2 tbsp) all-purpose flour
- 45 mL (3 tbsp) white wine
- 115 g (1/4 lb) Armstrong old cheddar cheese, grated
- 120 g (4 oz) Saputo Parmesan cheese, grated
- 10 mL (2 tsp) italian parsley, chopped
- 3 mL (1/2 tsp) basil and/or thyme, chopped
- 100 g (3 1/2 oz) fresh bread crumbs
- to taste: salt and freshly ground pepper
Directions
- In a generous pot of boiling salted water, cook the orecchiette al dente, according to package directions.
- 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.
- 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.
- Add the Cheddar cheese and 90 g (3 oz) of the grated Parmesan cheese. Stir to combine, taste the sauce and adjust the seasonings as necessary, then add the truffle oil.
- Toss the cooked pasta with the cheese sauce and spoon into a large ovenproof serving dish or several individual dishes.
- In a small bowl combine the remaining Parmesan cheese, chopped Italian parsley, chopped basil and/or thyme, and fresh bread crumbs.
- Top the pasta dish with this mixture and place under the broiler for 1–2 minutes until nicely browned.
- Serve with an arugula salad and a fresh tomato ragout.
