
Penne with
Fontina Cheese Sauce
(Penne con Fonduta)
Makes 6 ServingsIngredients
* | 2 cups milk |
* | 2 tablespoons butter |
* | 2 tablespoons flour |
* | 1 1/2 cups (7 ounces) Fontina cheese, diced |
* | Salt and white pepper to taste |
* | 2 egg yolks |
* | 16-ounce package Barilla penne |
* | 1 tablespoon white truffle oil |
Instructions
1 | To prepare the Bechamel or white sauce, heat milk in a small saucepan and bring to a simmer. |
2 | Melt butter in another saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk hot milk into flour. Bring to a boil while continuing to whisk the mixture; remove from heat. |
3 | Whisk in cheese; season with salt and pepper. Whisk egg yolks into sauce. |
4 | Cook pasta according to package directions. Drain and transfer to a large bowl. |
5 | Add sauce and mix well. Drizzle with truffle oil. |
Source
Recipe courtesy of Barilla. Visit
www.barillaus.com for more authentic Italian recipes and entertaining ideas.