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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
Method
- 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.
