8-10 oz. baby shells – size 52
1/4 lb pancetta, diced
1/4 tsp grapeseed oil
1/4 of a large Spanish onion diced
1/2 oz. wild mushrooms reconstituted
3/4 lb smoked Gouda
1/4 bottle brut champagne
1/4 cup light, fat free chicken stock
3/4 cup whole milk
1 T white truffle oil*
* You can substitute any truffle oil of your choice and simply adjust flavors and amounts based upon your preference.
MethodPrepare pasta as directed, drain completely and set aside. In a large saute pan, render down pancetta, remove and set aside (reserving 2 T for garnish). In same pan, add grapeseed oil and onions and sweat until translucent. Add mushrooms. As soon as mushrooms release liquid add pancetta back into the pan. Cook until crisp. (Do not over cook) Set aside.
In 3 qt saucepan on low-medium heat, add champagne and cheese, whisking until smooth. Add milk and chicken stock. Continue whisking until creamy. Add pancetta mixture and truffle oil. Blend thoroughly. Add well drained pasta to a large mixing bowl. Stir cheese sauce into bowl making sure to completely cover pasta.
For individual servings, use a soup bowl and ladle pasta into center of bowl. Garnish with crumbled pancetta and fresh parsley. For family style, use a large pasta serving dish, garnish and serve.