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1
In a saute pan, sweat the bacon to render the fat.
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2
Remove the bacon from the pan, then add the shallots to the fat to cook.
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3
When tender, add the porcini and cook 5 minutes.
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4
Add the bacon back in the pan.
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5
Add the chicken stock a little at a time.
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6
Season with salt and pepper and add butter.
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7
Cook until thick, about 3 minutes.
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8
Toss in bread crumbs and parsley and remove from heat.
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9
Check seasoning.
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10
To make the Mornay:
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11
Begin by scalding the milk.
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12
Turn heat to low and slowly whisk in the roux.
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13
Cook for 5 to 10 minutes over low heat.
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14
Season with salt and pepper and add grated cheese.
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15
Reserve sauce in baine marie.
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16
Preheat oven to 350 degrees F.
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17
To make the rigatoni, begin by cooking the rigatoni in well-salted water for 5 minutes.
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18
Shock quickly in ice water.
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19
Remove from ice water and keep tightly covered until ready to use.
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20
When the stuffing has cooled, put it in a piping bag and fill rigatoni, pressing ends clean.
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21
Place 4 rigatoni on a tray and spoon the sauce over to completely cover the pasta.
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22
Sprinkle with a little fresh bread crumbs and grated Parmesan.
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23
Bake for 5 minutes.
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24
Finish under broiler, if necessary.
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25
Plate on the cooking tray.
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26
Garnish with truffle shavings and Parmesan cheese.
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27
2 tablespoons butter
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28
2 tablespoons all-purpose flour
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29
Melt the butter in a small pan.
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30
Whisk in the flour.
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31
Cook until the mixture bubbles.
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32
Remove from the heat.
