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1
Grate all the cheeses and keep separated.
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2
Zest 2/3 lemon into goat gouda.
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3
Add smoked paprika and salt and pepper and blend.
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4
Bring shrimp stock or water to a boil.
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5
Add strozzapreti and tubetti pastas.
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6
Bring water back to a boil and cook about 6 to 8 minutes.
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7
Drain and set aside.
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8
Peel fresh artichokes down to heart, removing choke.
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9
Boil artichokes to a soft-firm (about 20 minutes).
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10
Roast your artichoke hearts with lemon juice, salt, pepper, garlic, bay leaves and a splash of olive oil for 15 minutes in a preheated 350 degrees F oven.
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11
Chop artichokes into 1 1/2-inch chunks and set aside.
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12
Rough chop and saute your pancetta in pan until just crispy on outside- do not overcook.
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13
For the sauce:
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14
Start by melting the butter.
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15
Then add a tablespoon all purpose flour and whisk together to create a roux.
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16
Add cream, then garlic granules, Spanish paprika, salt, red pepper flakes, cayenne, Italian seasoning and the juice of 1/2 lemon.
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17
Add your cheeses 1 at a time: first the melted Pata Cabra goat cheese, then your Humboldt fog and goat cheeses.
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18
Reserve 2 ounces of the Haystack for final garnish.
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19
Fold in egg whites.
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20
Blend until all cheese is melted.
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21
Add pancetta and artichokes.
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22
Now add your cooked pasta to mixture, making sure all the pasta is coated.
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23
You can cook for just a bit longer.
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24
Add salt, to taste, as needed.
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25
Place into small bowls and garnish with remaining goat cheese.
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26
Sprinkle sugar onto the cheese and brulee with a kitchen torch.
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27
Garnish with chives and serve.
