Pasta with Robiola and Truffles

5.0
(3,168)

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.

Pasta with Robiola and Truffle Recipe
Photo: Alison Miksch
Total Time:
25 mins
Yield:
4 1-course servings

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

  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.

  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.

Related Articles