Spaghettone on cream of Fontina DOP with herbs, crunchy bread crumbs and truffle

Cut the Fontina AOC into cubes by removing the rind and set aside. Melt a knob of butter in a saucepan and then add the milk and the Fontina AOC. Cook over low heat and stir until the cheese has melted. Season with salt and pepper and herbs.

In a blender, grind the dry bread into crumbs.

In a non-stick frying pan, heat a little oil and add the crumbs. Let them brown for a few minutes and then set aside to cool.

Cook the spaghettoni for the time suggested on the package. Once cooked, season them with a knob of butter.

On the plate pour a spoonful of Fontina AOC cream, lay a nest of pasta and garnish with the crusty bread crumbs, truffle shavings and a few herbs.