Jo’s Truffle Trove Alfredo pasta
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she us...
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
- Add the butter to a deep frying pan or large saucepan on a medium heat. Immediately add crushed garlic cloves and chestnut mushrooms on top of the unmelted butter.
- Once the butter is fully melted, stir it all together. Let the mushrooms gently cook until they have absorbed some of the butter and look a little golden on the edges.
- Add the cubed pancetta, lardons or bacon and stir the mixture a couple of times.
- Once the bacon is beginning to go golden in places, add the chicken strips.
- Stir gently once. Leave and then flip the chicken pieces or stir to adjust uncooked parts of chicken.
- When the chicken is white all over (still may not be cooked in middle) add the double cream and stir.
- Grate the nutmeg into the sauce, add salt and freshly ground black pepper and let the sauce gently simmer on low to medium heat.
- Cook the pasta in a large pan of well-salted boiling water according to the packet instructions until al dente. While it cooks, fold the grated Truffle Trove and Black Bomber into the sauce little by little, allowing the cheese to melt in. Once the pasta is cooked, drain and set aside.
- Leave the sauce for a few minutes on low.
- Take out a strip of chicken and check it is cooked through.
- Place the drained pasta into bowls and spoon the sauce over each portion.
- Sprinkle a little parsley over the top.
- Serve! Fall into a deep cheese coma afterwards.
- Add the butter to a deep frying pan or large saucepan on a medium heat. Immediately add crushed garlic cloves and chestnut mushrooms on top of the unmelted butter.
- Once the butter is fully melted, stir it all together. Let the mushrooms gently cook until they have absorbed some of the butter and look a little golden on the edges.
- Add the cubed pancetta, lardons or bacon and stir the mixture a couple of times.
- Once the bacon is beginning to go golden in places, add the chicken strips.
- Stir gently once. Leave and then flip the chicken pieces or stir to adjust uncooked parts of chicken.
- When the chicken is white all over (still may not be cooked in middle) add the double cream and stir.
- Grate the nutmeg into the sauce, add salt and freshly ground black pepper and let the sauce gently simmer on low to medium heat.
- Cook the pasta in a large pan of well-salted boiling water according to the packet instructions until al dente. While it cooks, fold the grated Truffle Trove and Black Bomber into the sauce little by little, allowing the cheese to melt in. Once the pasta is cooked, drain and set aside.
- Leave the sauce for a few minutes on low.
- Take out a strip of chicken and check it is cooked through.
- Place the drained pasta into bowls and spoon the sauce over each portion.
- Sprinkle a little parsley over the top.
- Serve! Fall into a deep cheese coma afterwards.
