Elbow macaroni with cooked ham and black truffle
15 min

Elbow macaroni with cooked ham and black truffle

Pasta cooked in broth and cheese for extra flavour! A tasty and simple recipe, with a delicious truffle flavour from the Perigord. 
Bon appétit! 

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Ingredients For

  • Jambon
    Meat products
    Label Rouge Superior Cooked Ham
    4 slices See the article
  • Truffe
    Fruits & Vegetables
    Périgord Black Truffle
    20 g See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    1 tbsp See the article
  • 18 oz
  • 3.50 oz
  • 4 Liquid pints
  • 10 blade
  • Traditional shallots
    Fruits & Vegetables
    Traditional shallots

Peel and finely slice the shallots. Brown them in a pan with a dash of olive oil.

Add the elbow macaroni and cover with the stock. Cook for about ten minutes until the pasta is al dente. Add the butter and season with salt and pepper.  

Cut the ham into strips. Cut the truffle into shavings.  Add them to the pan and sprinkle with chopped chives.  

Comté PDO
Comté PDO
See Recipe