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  • Prep
    15 min
  • Total
    40 min
  • Serving

Gourmet Orecchiette with Truffle Oil and an Herb-Cheese Crust

Looking for an incredibly tasty pasta recipe? Try our gourmet orecchiette with truffle oil and an herb-cheese crust! Prepared in just 15 minutes, this flavourful pasta dish is sure to please any crowd!


  • 450 g (1 lb) cooked orecchiette pasta
  • 25 mL (1 1/2 tbsp) unsalted butter
  • 50 g (1 3/4 oz) double smoked bacon, finely diced
  • 50 g (1 3/4 oz) yellow onion, finely diced
  • 50 g (1 3/4 oz) leek, finely diced
  • 40 mL (2 1/2 tbsp) all-purpose flour
  • 45 mL (3 tbsp) white wine
  • 250 mL (1 cup) milk
  • 180 mL (3/4 cup) 35% cream
  • 115 g (1/4 lb) Armstrong Cheddar Cheese, shredded
  • 120 g (4 oz) Parmesan cheese, grated
  • 1 mL (1/4 tsp) truffle oil
  • 10 mL (2 tsp) chopped Italian parsley
  • 3 mL (1/2 tsp) chopped basil and/or thyme
  • 100 g (3 1/2 oz) fresh bread crumbs
  • Salt and pepper, to taste


  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 Cheese and 90 g (3 oz) of the grated Parmesan Cheese. Stir to combine and adjust the seasonings to taste. 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 Cheese, 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.

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