Ingredients Pasta + Noodles 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 Print Rate It Share Share Tweet Pin Email 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 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. Rate it Print