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Home » Six Cheese Pasta with Truffles and Prosciutto

Six Cheese Pasta with Truffles and Prosciutto

September 7, 2015 19 Comments


Six Cheese Pasta with Truffles
.
Ready to bite into something so simple, yet so decadent that you might just SCREAM?

If you’re a cheese fanatic, this Six-Cheese Pasta with Truffles will blow your mind!

S.I.X. types of luscious cheeses!

Seriously?

You bet!

Just add some seasonal imported Italian truffles and/or truffle oil to take an ordinary mac and cheese recipe over the top to make something extraordinary . . .and even to a GOURMET level!  Talk about impressing your family and guests!  (Tip:  you only need a little bit of truffle oil and/or truffles, especially given how potent AND expensive that ‘hard-to-find’ authentic Italian truffles are!  Don’t settle for anything less then the REAL ITALIAN TRUFFLE DEAL; there are a lot of imitation Japanese truffles out there “appearing as Italian truffles” on the market . . . so don’t be fooled!)

White OR black truffle oil and truffles have intense earthy flavors that will wake up your average dreary mac and cheese recipes or truly

. . . ANY savory recipe for that matter!

 

Well, let me just tell you that this recipe for macaroni and cheese is truly . . . INSANE!

But you know, one simply has to splurge every once in a while, right?  Hey, why not?

So move over regular macaroni and cheese, this is THE ONE now!

Doesn’t it look and sound just yummy?

 

Well it was, and it is!

 

Six Italian Cheese Pasta with Truffles

Six Italian Cheese Pasta with Truffles

Ingredients

  • 1 pound pasta (penne, orichette, cavatoppi, etc.)
  • 5 Tbsp. butter
  • 2 cups heavy cream (added to your preference of consistency in liquid)
  • 1 – 2 Tbsp. White or Black Truffle Oil or 3 ounces white truffle butter (add to your level of taste preference)
  • ½ cup Italian Fontina cheese, grated
  • ½ cup Gruyere cheese. grated
  • 1 cup sharp, aged [b]Yellow[/b] Cheddar cheese, grated
  • 1 cup extra-sharp [b]White[/b] Cheddar Cheese, grated
  • ½ cup Italian Asiago cheese, grated
  • ¾ cup fresh, soft imported Italian Mozzarella cheese. grated
  • ½ cup freshly-grated, imported Italian Parmigianno-Regianno cheese (no substituting the fake Parmesan made in the U.S.A. for this or any of the recipes on La Bella Vita Cucina)

ADD MORE OF ANY OF THE CHEESES above to your desired taste preferences

  • Salute prosciutto or pancetta until crispy brown; then mince.
  • 3 freshly-minced garlic cloves
  • 1-½ cups Italian herb Panko crumbs
  • Garnish: Ground Paprika and 3 Tbsp. freshly-diced chives OR Italian Parsley
  • Optional: Add 4 ounces sautéed and minced Italian prosciutto or pancetta,
  • Optional: 4 ounces sautéed porcini mushrooms, finely diced.

Instructions

  1. Preheat an oven to 375°F.
  2. Butter or spread olive oil in a 9-by-13-inch baking dish.
  3. Bring a large pot of salted water to a boil over high heat.
  4. Add a splash of olive oil (optional that I enjoy adding, but it is entirely up to you).
  5. Add pasta and cook until not quite al dente, about 2 minutes less than the package instructions.
  6. Stir occasionally during this time.
  7. Drain and transfer to a large bowl.
  8. While the pasta is still warm, drizzle with the truffle oil or add the truffle butter and stir well.
  9. Place large saucepan on the stove on medium-high heat and melt the 4 Tbs. butter.
  10. Whisk in the cream.
  11. Simmer, whisking frequently for about 5 minutes.
  12. Remove from the heat.
  13. Add the cheeses one at a time with a good stir until smooth after each addition (off of the stove heat).
  14. Add the minced garlic.
  15. Pour the cheese sauce onto the pasta.
  16. Add the minced prosciutto or pancetta
  17. OPTIONAL: If adding sautéed porcini mushrooms, this is the point to add them.
  18. Transfer the pasta and cheese mixture to the prepared baking dish.
  19. In a small bowl, mix the minced chives/Italian parsley with Italian-flavored Panko crumbs.
  20. Stir well.
  21. Sprinkle the herb-flavored crumbs all over the pasta and cheese mixture.
  22. Bake until the top is lightly browned and the sauce is bubbly, 35 to 45 minutes.
  23. Remove from the oven and let stand for 5 minutes.
  24. Drizzle pasta and cheese mixture with a little more truffle oil.
  25. Broil for 2 minutes longer or until golden brown.
© Roz

 

 


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Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. [email protected]'s Recipes says

    September 8, 2015 at 12:56 AM

    6-cheese, truffle oil and prosciutto!! The pasta must have tasted out of this world!

    Reply
    • Roz says

      January 7, 2016 at 10:28 AM

      Thanks Angie . . . so much cheese; irresistible to stop eating it!
      Roz

      Reply
  2. Susan says

    September 8, 2015 at 8:25 AM

    I have been wanting to make macaroni and cheese for the past week … my take will be four cheese and lobster meat … such a decadent and gooey mix.

    Reply
    • Roz says

      January 7, 2016 at 10:29 AM

      Mac and cheese is such a weakness for me too, Susan!
      Roz

      Reply
  3. Larry says

    September 8, 2015 at 11:28 AM

    It does look decadent and cheesy – know I’d love it.

    Reply
    • Roz says

      January 7, 2016 at 10:31 AM

      My kind of recipe too, Larry!
      Roz

      Reply
  4. [email protected] says

    September 8, 2015 at 7:01 PM

    Would you believe I’ve never tried truffle oil? I’m going to have to get my hands on some. You’ve convinced me! This looks wonderful.

    Reply
    • Roz says

      January 7, 2016 at 10:58 AM

      The truffle oil gives it an extra richness to the pasta, Andrea! Enjoy!
      Roz

      Reply
  5. Chiara says

    September 9, 2015 at 2:42 AM

    what a creamy and delicious pasta, che meraviglia Roz !Un abbraccio

    Reply
    • Roz says

      January 7, 2016 at 11:28 AM

      Grazie mille, bella Chiara!
      Un abbraccio,
      Roz

      Reply
  6. 2 Sisters Recipes by anna and liz says

    September 10, 2015 at 1:50 PM

    Wow ! anything with Truffles and prosciutto has to be good and this looks and sounds INSANE! I would definitely call this dish ” Italian Mac and Cheese! ” …xo

    Reply
    • Roz says

      January 7, 2016 at 11:25 AM

      I think that you named this recipe perfectly! Hope you two are doing well!
      Roz

      Reply
  7. Susan says

    September 15, 2015 at 9:01 AM

    This would be a delicious way to start Autumn! Oh my, this sounds wonderful.

    Reply
    • Roz says

      January 7, 2016 at 10:29 AM

      I agree, Susan. Perfect for autumn . . . winter too!
      Thanks for stopping by,
      Roz

      Reply
  8. Annamaria @ Bakewell Junction says

    September 17, 2015 at 6:55 PM

    Roz,
    This cheesy dish is amazing. I love prosciutto with everything. i can’t wait to try this.
    Annamaria

    Reply
    • Roz says

      January 7, 2016 at 10:34 AM

      Prosciutto always makes a savory recipe so much more special and full of flavor!
      Thanks Annamaria,
      Roz

      Reply
  9. Shari Kelley says

    September 21, 2015 at 4:47 PM

    I am a cheese fanatic, and this mac and cheese just looks incredible! I can’t believe it has 6 kinds of cheeses. That is my kind of dish. I’m not very familiar with truffle oil so it would be fun to try this. Thanks so much for this wonderfully decadent recipe, Roz!

    Reply
    • Roz says

      January 7, 2016 at 10:30 AM

      The more cheese the better, huh? Thanks Shari!
      Roz

      Reply
  10. casas rurales la rioja says

    March 8, 2016 at 7:57 AM

    ¿Que mas nos puedes explicar?, ha sido fantastico encontrar mas explicaciones sobre este tema.

    Saludos

    casas rurales la rioja http://www.lariojaturismorural.com/alojamientos.php

    Reply

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Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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