Name: “Truffilious” Dinner – serves 4
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 200 g linguine regular or “al nero di seppia” pasta; 70 g pancetta, rind removed and cut into cubes; 1 tbsp Olive the Best Ultra Premium Extra Virgin Olive Oil, robust; 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 - truffle oil or salt to taste for additional flavour; optional - add in the marcona almonds (available at Olive the Best)

CategoryMain Courses

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 tbsp Olive the Best Ultra Premium Extra Virgin Olive Oil, robust

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 - truffle oil or salt to taste for additional flavour

optional - add in the marcona almonds (available at Olive the Best)or/& you can use the marconas as an appetizer snack 😉

Put 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.

Put a medium sized pan on a medium heat and when hot, add the pancetta.

Once it has released some of its fat, add the onion, garlic and olive oil and cook for around 10 minutes or until soft.

Add 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.

Transfer everything to a deep dish around 20cm diameter, along with the rigatoni and mix, making sure the pasta is well coated.

Layer the mozzarella over the top, followed by the breadcrumbs and then the remaining parmesan.

Bake 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.

Allow to cool a little before dishing up and serve with a crisp leaf salad.

Ingredients