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. 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 gr 1 medium fresh white or black truffle peeled and sliced, or one 2-ounce jar sliced truffles

Instructions
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.


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Yields: 4 Servings
     Food & Wine magazine, December 2006, page 188

notes:  Recipe by Marcia Kiesel

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