![]() Spoon the mixture into a shallow casserole dish or four individual large ramekins. Season to taste with salt and pepper.Īdd the sauce to the pasta mixture and stir everything together. ![]() Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. The sauce will thicken considerably, then remove the pan from the heat. Once all the milk has been added, turn up the heat and boil for a minute or two. Keep adding the milk mixture, bit by bit, stirring well each time. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Remove the pan from the heat and add its contents to the pasta.įor the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. ![]() Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside. Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. ![]()
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