Directions

PREP 🥒

10 minutes before cooking, please preheat your oven to 350

1. Spread the walnuts on a sheet tray and toast in your oven until toasty roasty, about 5 minutes.  Transfer to your fridge to cool.

2. Turn your oven to 425.
3. Fill a large pot with water and set over low heat.
4. Peel and mince the shallot and garlic.
5. Pick the basil leaves. Chiffonade enough leaves to yield 2 tablespoons for garnish, setting the remaining leaves aside for the pesto.
6. Haché half of the Truffle Carpaccio.
7. Dice the pancetta.
8. Grate the mozzarella and Parmesan, keeping them separate.
9. Zest the lemon.

HOW TO COOK 🍳

1. In a large pan on low heat, stir together the pancetta with half of the small container olive oil (about 1/8th cup of oil). Continue stirring until the pancetta is GBD (Golden Brown and Delicious) and rendered.

2. Stir in the shallot, garlic, and a pinch of S&P Seasoning. Cook until the shallot is translucent and tender but hasn’t taken on any color.

3. Add the white wine and reduce au sec. Transfer to a large mixing bowl and set aside to cool.

4. In a blender, pulse together the walnuts, basil leaves, a handful of the Parmesan, a pinch of S&P Seasoning and the chili flake to taste.

5. Drizzle in the olive oil slowly until the pesto is blended but still a vibrant green. Season with lemon juice and S&P Seasoning.

6. Blanch the pasta until al dente.

7. Stir in the ricotta, oregano, black pepper, remaining chili flake, hachéd Truffle Carpaccio, lemon zest, a handful of Parmesan, and a pinch of S&P Seasoning into the pancetta shallot mixture.

8. Load the piping bag with the tip and then the mixture.
9. Strain the pasta and pipe the ricotta mixture using your piping bag set up!
10. Load the stuffed pasta into a baking dish and top with your homemade pesto and the mozzarella. Bake until GBD, about 5-8 minutes.
11. Top with Parmesan and the chiffonade of basil! Enjoy your Italian comfort food with a Chef Tucker twist!!