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Gourmet Orecchiette with Truffle Oil and Herb-Cheese Crusts

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  • 1.35 kg cooked orecchiette pasta
  • 150 g double smoked bacon, finely diced
  • 75 ml Saputo unsalted butter
  • 150 g yellow onion, finely diced
  • 150 g leek, finely diced
  • 120 ml all-purpose flour
  • 125 ml white wine
  • 750 ml Saputo milk
  • 540 ml Saputo 35% cream
  • 360 g Saputo Cheddar Cheese, shredded
  • 360 g Saputo Parmesan Cheese, grated
  • 3 ml truffle oil
  • 30 ml chopped Italian parsley
  • 7.5 ml chopped basil and/or thyme
  • 300 g fresh bread crumbs
  • Salt and pepper, to taste



  1. 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.
  2. Add the flour to the pan and whisk to combine. Add the white wine and whisk until the mixture binds.
  3. Add the milk and cream. Bring to a boil and simmer for 8 to 10 minutes.
  4. Add the Saputo Cheddar Cheese and 275 g of the grated Saputo Parmesan Cheese. Stir to combine, adjust the seasonings as necessary, and then add the truffle oil.
  5. Toss the cooked pasta with the cheese sauce and herbs. Spoon into individual ovenproof dishes.In a small bowl, combine the remaining Saputo Parmesan Cheese, chopped Italian parsley, chopped basil and/or thyme, and fresh bread crumbs.
  6. Top the pasta with this mixture and place under the broiler for 1-2 minutes until nicely browned.


Recipe Image
Yield: 12 portions
Preparations: 15 min
Cooking: 15 min