Food Recipes Dinner Pasta and Noodle Dishes Pasta with Robiola and Truffles 5.0 (3,168) 1 Review This indulgent first course marries three of Italy's best ingredients: egg pasta, winter truffles and Robiola Rocchetta, a creamy cheese from northern Italy, which forms the base for an incredibly rich sauce. By Marcia Kiesel Updated on October 13, 2021 Save Rate PRINT Share Close Photo: Alison Miksch Total Time: 25 mins Yield: 4 1-course servings Cook Mode (Keep screen awake) 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 Directions 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. Originally appeared: December 2006 Rate It Print