Recipe – Pasta with Robiola and Truffles
Pasta with Robiola and Truffles
Oh lordy was this divine! Rich? Yes! Indulgent? Yes! Worth the calories? Heck yes!!! I was lucky enough to receive 6oz of fresh Oregon black truffles from my sister-in-law and her husband for Christmas this year and wanted to find a worthy recipe to use them in. We were hosting some people for dinner and the Seahawks game (GO HAWKS!!!) and this seemed like the perfect comfort food meal for the occasion. I wasn’t able to find Robiola but the cheesemonger recommended Double Cream Cremont which was a great substitution.
4 FIRST COURSE SERVINGS
- 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
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.
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.