Orecchiette Recipe
Ear shaped pasta, local Beecher's Flagship cheddar cheese, and truffle oil
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Ingredients
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Pasta
Cheese sauce
Finish & garnish
Method
Pasta
- 1
Boil water and cook pasta
Bring a large pot of water to a rolling boil. Add coarse salt. Add 12 oz orecchiette and cook until al dente according to package instructions (typically 9–11 minutes for dried, 3–4 minutes for fresh). Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and set aside, keeping it warm.
Cheese sauce
- 2
Make a roux
In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp unsalted butter. When the butter foams and stops sputtering, add 3 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture becomes pale and slightly nutty — do not let it brown.
- 3
Add milk and cream
Gradually whisk in 2 cups whole milk and 1 cup heavy cream, adding a little at a time to prevent lumps. Bring the mixture to a gentle simmer while whisking. Simmer for 3–4 minutes until the sauce thickens to a creamy, coat-the-back-of-a-spoon consistency.
- 4
Finish with cheese
Remove the saucepan from heat and let the béchamel cool for 30–60 seconds (so it doesn’t seize the cheese). Add 10 oz finely grated Beecher's Flagship cheddar a handful at a time, stirring gently until fully melted and smooth. If the sauce seems too thick, whisk in 1–2 tbsp (up to 1/2 cup) of reserved pasta cooking water to reach a silky consistency. Season with 1 tsp freshly ground black pepper and 1/2 tsp fine sea salt; taste and adjust.
Finish & garnish
- 5
Combine pasta and sauce
Return the drained orecchiette to the pot or a wide sauté pan over low heat. Pour the cheese sauce over the pasta and gently toss with a silicone spatula or tongs so each ear is coated, adding additional reserved pasta water by the tablespoon if needed to loosen the sauce and help it cling to the pasta. Heat just until everything is warmed through (30–60 seconds); avoid boiling.
- 6
Plate and dress with truffle oil
Divide the orecchiette between 4 warm plates (serves 4). Drizzle 1/2 tsp truffle oil over each portion (2 tsp total distributed evenly). Sprinkle each portion with a pinch of chopped flat-leaf parsley and, if desired, 1/2 tbsp freshly grated Parmesan. Finish with a crack of black pepper to taste.
- 7
Serve
Serve immediately while hot so the cheese remains silky and the truffle aroma is pronounced.