PASTA WITH ROBIOLA, PECCORINO, TRUFFLES AND PORCINI

PASTA WITH ROBIOLA, PECCORINO, TRUFFLES AND PORCINI image

Yield 4 servings

Number Of Ingredients 9

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4 tablespoons salted butter
16 ounces dried egg fettuccine or tagliatelle
4 ounces (Quarter Pound) Robiola Rocchetta cheese, at room temperature, cut into 1-inch pieces
4 ounces (Quarter Pound) Peccorino con Trufalo
Salt and freshly ground pepper
1 medium fresh white or black truffle, peeled and sliced, or one 2-ounce jar sliced truffles
½ package of dried porcini mushrooms, soaked in water and milk
Teaspoon of truffle sauce dissolved in 1/4 cup of pasta water
Grated Ricotta Salata cheese

Steps:

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 ¼ cup of the cooking water. Dissolve truffle sauce in water and then add ¼ cup of porcini liquid. 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 porcini mushrooms and rocotta salata around and serve right away.