What's not to like when you bring cream, cheese, pancetta, artichoke and truffle together? It’s a rich, indulgent dish and using the Truffle & Artichoke Pesto takes it up a few notches and makes it one to savour.
Prep Time20 minsCook Time25 minsTotal Time45 mins
200 g linguine regular or “al nero di seppia” pasta
70 g pancetta, rind removed and cut into cubes
1 onion, finely diced
2 garlic cloves, finely chopped
4 tbsp Belazu Truffle & Artichoke Pesto
120 ml whole milk
150 ml double cream
75 g grated parmesan
150 g mozzarella, sliced into 1cm rounds
50 g breadcrumbs
pepper to taste
optional - add in the marcona almonds (available at Olive the Best)or/& you can use the marconas as an appetizer snack 😉
1Put a pan of salted water on the heat and bring to the boil.
Add the linguini and cook for 8 -10 minutes, so the pasta is cooked but still has a little bite. Drain and rinse with cold water and leave to sit in a colander.
Heat an oven to 190C.
2Put a medium sized pan on a medium heat and when hot, add the pancetta.
3Once it has released some of its fat, add the onion, garlic and olive oil and cook for around 10 minutes or until soft.
4Add the Truffle & Artichoke Pesto, cream, milk and 50g parmesan and allow everything to mix and warm up. Taste and add salt and pepper if desired.
5Transfer everything to a deep dish around 20cm diameter, along with the rigatoni and mix, making sure the pasta is well coated.
6Layer the mozzarella over the top, followed by the breadcrumbs and then the remaining parmesan.
7Bake in the oven for 20-25 minutes, until bubbling occurs around the edges and the crust has browned. If it starts to colour too soon, cover with foil.
8Allow to cool a little before dishing up and serve with a crisp leaf salad.
Ingredients
200 g linguine regular or “al nero di seppia” pasta
70 g pancetta, rind removed and cut into cubes
1 onion, finely diced
2 garlic cloves, finely chopped
4 tbsp Belazu Truffle & Artichoke Pesto
120 ml whole milk
150 ml double cream
75 g grated parmesan
150 g mozzarella, sliced into 1cm rounds
50 g breadcrumbs
pepper to taste
optional - add in the marcona almonds (available at Olive the Best)or/& you can use the marconas as an appetizer snack 😉
Directions
1Put a pan of salted water on the heat and bring to the boil.
Add the linguini and cook for 8 -10 minutes, so the pasta is cooked but still has a little bite. Drain and rinse with cold water and leave to sit in a colander.
Heat an oven to 190C.
2Put a medium sized pan on a medium heat and when hot, add the pancetta.
3Once it has released some of its fat, add the onion, garlic and olive oil and cook for around 10 minutes or until soft.
4Add the Truffle & Artichoke Pesto, cream, milk and 50g parmesan and allow everything to mix and warm up. Taste and add salt and pepper if desired.
5Transfer everything to a deep dish around 20cm diameter, along with the rigatoni and mix, making sure the pasta is well coated.
6Layer the mozzarella over the top, followed by the breadcrumbs and then the remaining parmesan.
7Bake in the oven for 20-25 minutes, until bubbling occurs around the edges and the crust has browned. If it starts to colour too soon, cover with foil.
8Allow to cool a little before dishing up and serve with a crisp leaf salad.
“Truffilious” Dinner – serves 4
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