Fusilli Casarecce With Goats Cheese & Truffle

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Fusilli Casarecce With Goats Cheese & Truffle. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Fusilli Casarecce With Goats Cheese & Truffle is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fusilli Casarecce With Goats Cheese & Truffle estimated approx 15 mins.

To begin with this recipe, we have to prepare a few ingredients. You can have Fusilli Casarecce With Goats Cheese & Truffle using 7 ingredients and 5 steps. Here is how you can achieve that.

A little pasta dish I rustled up for lunch today and it turned out rather delicious, and so here's how I made it. Truffle oil is used to add an umami earthiness and the sweetness from the shallots compliment the salty creamy goats cheese and bacon fat.

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Ingredients and spices that need to be Take to make Fusilli Casarecce With Goats Cheese & Truffle:

1. 200 g fusilli casarecce pasta, or close substitute shape,
2. 2 banana shallots, finely sliced into rings,
3. Soft creamy goats cheese, around 60g,
4. 3 whole cloves garlic, peeled,
5. Extra virgin olive oil with black truffle, to taste,
6. Cracked black pepper and salt to season, extra salt for pasta,
7. Bacon fat for frying or use olive oil as alternative

Instructions to make to make Fusilli Casarecce With Goats Cheese & Truffle

1. Begin cooking the pasta according to packet instructions in salted boiling water. Heat a skillet over a medium low heat with a little bacon fat in. This will impart more flavour into the final dish, if I've made bacon in the pan that morning, I'll save the fat for cooking with later. If you don't want to do this however, a glug of olive oil will suffice.
2. Add the sliced shallots and the garlic cloves. Fry the shallots gently until translucent and buttery soft and infused with a hint of garlic from the oil. Turn down the heat a little.
3. Once the pasta is beautifully al dente, remove and strain off most of the water, reserving a little then add it into the pan with the shallots. Gently toss everything together. Season well with black pepper and add a touch of salt. Remove the garlic cloves and discard.
4. Drizzle over a little truffle oil. Do this sparingly, to taste. I added around 1.5 tsp. The taste can be strong, so recommend adding a touch, tasting then adding a touch more if desired. Crumble in half the goats cheese. Stir through until it melts and coats the pasta.
5. Serve up and crumble over the remaining cheese. Season with extra pepper to taste if needed. Enjoy! :)

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