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  • Prep
    15 minutes
  • Cook
    25 minutes
  • Ready in
    40 minutes

Gourmet Orecchiette and Cheese with Truffle Oil and an Herb-Cheese Crust


Serves 4
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


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 dish 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.

Dairlyland products in the recipe