240g Barilla penne rigate,
1 tbsp Pukara olive oil
100g speck, roughly diced
2 garlic cloves, thinly sliced
100mls Idiom Sauvignon Blanc
2 tsp dijon mustard
1 tsp smoked paprika, plus extra to serve
10-15 thyme sprigs, finely chopped
150ml Ashgrove cream
150g Meander Valley creme fraiche
100g Parmesan cheese, finely grated, plus extra to serve
100g Ashgrove jalapeno havarti, roughly chopped
100g Gruyere, finely diced
Step 1 Add pasta to a large pot of salted boiling water, cook for approximately 5 or 6 minutes. Drain, reserving a few tbsp of pasta water.
Step 2 Place a wok over the flame of the OzPig and add diced speck. Fry until crisp and fat has renders, approximately 5 minutes. Add garlic and saute for 2-3 minutes. Deglaze with wine and simmer until it has reduced by a third before adding mustard, thyme, cream, creme fraiche and cheeses. Simmer for another 2-3 minutes.
Step 3 Stir pasta and pasta water through the cheese sauce, simmer for another 5 minutes or until sauce has thickened.
Serve with freshly grated parmesan and thyme sprigs.