Dish of the Week: Baked pasta with truffle

Corporate executive chef James Nuetzi directs his team of chefs to parboil pasta, toss it with olive oil and cool it. Then the pasta is mixed with truffle oil and a cream sauce made with reduced heavy cream that’s whisked together with mascarpone cheese, finely grated Grana Padano and coarsely grated havarti. That mixture is briefly heated and then put in a baking dishes and topped with panko breadcrumbs tossed with melted butter. The dish is finished with shaved black truffle and then baked in a moderate oven until lightly browned.