Cook Pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Set aside.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 8-10 minutes, or until sauce has thickened. Stir in Nutmeg and White Pepper.
Remove from heat and gradually whisk in Fontina, Gruyere, and Parmesan Cheese until melted and smooth. If sauce is too thick, add a little reserved pasta water.
Add cooked Pasta to the Cheese Sauce and stir to combine.
Stir in Truffle Oil.
Garnish with Fresh Parsley and serve immediately.
Ingredients
4
8 ounces225 gRadiatore Pasta
4 tbsp60 mLButter
1/4 cup30 gAll-Purpose Flour
2 cups480 mLWhole Milk
1/4 tsp1.25 mLNutmeg-ground
1/2 tsp2.5 mLWhite Pepper
1 cup100 gFontina Cheese-shredded
1/2 cup50 gGruyere Cheese-shredded
1/4 cup25 gParmesan Cheese-grated
1 tbsp15 mLTruffle Oil
1/4 cup30 gFresh Parsley-chopped
Equipment
Large pot
Saucepan
Whisk
Colander
Instructions
Cook Pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Set aside.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes, creating a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly.
Reduce heat to low and simmer for 8-10 minutes, or until sauce has thickened. Stir in Nutmeg and White Pepper.
Remove from heat and gradually whisk in Fontina, Gruyere, and Parmesan Cheese until melted and smooth. If sauce is too thick, add a little reserved pasta water.
Add cooked Pasta to the Cheese Sauce and stir to combine.
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