Pasta with Robiola and Truffles

Name: Pasta with Robiola and Truffles
Total time: 25 min
Ingredients: 4 tablespoons salted butter; 8 ounces dried egg fettuccine or tagliatelle; 8 ounces Robiola Rocchetta cheese, at room temperature, cut into 1-inch pieces; Salt and freshly ground pepper; 1 medium fresh white or black truffle, peeled and sliced, or one 2-ounce jar sliced truffles

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Total: 25 minutes

Servings: 2.5

Cost: $4.27 /serving

Author : Marcia Kiesel

Ingredients

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4 tablespoons salted butter8 ounces dried egg fettuccine or tagliatelle8 ounces Robiola Rocchetta cheese, at room temperature, cut into 1-inch piecesSalt and freshly ground pepper1 medium fresh white or black truffle, peeled and sliced, or one 2-ounce jar sliced truffles

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Instructions

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Step 1

Bring a large pot of salted water to a boil. In a small saucepan, melt the butter. Cook over moderate heat until the milk solids turn a rich brown and the butter smells nutty, about 6 minutes. Pour the butter into a bowl.

Step 2

Cook the pasta in the boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the reserved water and the browned butter and toss with 2 forks. Add the cheese and toss until it begins to melt; season with salt and pepper. Transfer the pasta to warmed bowls, shave the truffle on top and serve right away.