Article from OffRoad Adventure Show.
Ingredients
240g Barilla penne rigate,1 tbsp Pukara olive oil100g speck, roughly diced2 garlic cloves, thinly sliced100mls Idiom Sauvignon Blanc2 tsp dijon mustard1 tsp smoked paprika, plus extra to serve10-15 thyme sprigs, finely chopped150ml Ashgrove cream150g Meander Valley creme fraiche100g Parmesan cheese, finely grated, plus extra to serve100g Ashgrove jalapeno havarti, roughly chopped100g Gruyere, finely diced
Method
Add pasta to a large pot of salted boiling water, cook for approximately 5 or 6 minutes. Drain, reserving a few tbsp of pasta water.
Place a wok over the flame of the OzPig and add diced speck. Fry until crisp and fat have renders, approximately 5 minutes. Add garlic and saute for 2-3 minutes. Deglaze with wine and simmer until it has reduced by a third before adding mustard, thyme, cream, creme fraiche and cheeses. Simmer for another 2-3 minutes.
Stir pasta and pasta water through the cheese sauce, simmer for another 5 minutes or until sauce has thickened.
Serve with freshly grated parmesan and thyme sprigs.
