Get this recipe courtesy of 24 Grille Chef Christian Borden.
20 oz of cooked pasta, we prefer trotolle pasta
2 cups of heavy whipping cream
1 cup of shaved/grated Vermont sharp white cheddar
1/2 TB of sea salt
1/2 tsp black pepper
4 TB grated parmesan
8 TB toasted bread crumbs
2 TB butter
2 TB extra virgin olive oil
4 spritz white truffle oil
Cooking the Pasta:
Follow the manufacturers recommendations for length of time.
At the restaurant we cook and cool our pasta ahead of time. We never rinse our pasta in cold water after cooking. We strain our pasta and toss it in a touch of olive oil and lay it out on a sheet tray to cool. This allows all the starches that are left in and on the pasta to help thicken our cream and give texture to the final sauce.
Always salt your water to the degree of sea water. That is usually about 3 TB per gallon of water.
Making the Bread Topping:
Take stale bread and remove the crusts.
Freeze the bread for an hour or two in a freezer.
Remove the bread and grate the bread across the course side of a box grater.
The bread will be tossed with a pinch of salt and white pepper.
Melt 1 tablespoon of butter and stir the hot liquid into the crumbs.
Toast these crumbs in a 350 degree oven until golden brown.
Assemble the Dish:
Place a pan over medium heat. Put the butter and oil in the pan.
When the butter melts add the pasta.
Toss the pasta in the oil mixture.
When the pasta is heated through add ½ of the cream.
Let the cream come to a boil and coat the pasta.
Add the Vermont white cheddar. Toss the pasta to distribute the cheese.
Add the salt and pepper to taste at this point.
Add the second half of the cream. Reduce to a creamy consistency.
Spritz the mold(s) with white truffle oil. Gently pour the pasta into the molds.
Evenly distribute the pasta and then pour any remaining sauce over the noodles.
Sprinkle the parmesan over the noodles.
Sprinkle the toasted bread crumbs onto the noodles.
Place molds into the oven for 3-5 minutes to get everything toasty warm and serve on a lined plate or trivet.