Pasta with Robiola and Truffles

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   In a small saucepan, melt the butter.

3. 3

   Cook over moderate heat until the milk solids turn a rich brown and the butter smells nutty, about 6 minutes.

4. 4

   Pour the butter into a bowl.

5. 5

   Cook the pasta in the boiling water until al dente.

6. 6

   Drain the pasta, reserving 1/2 cup of the cooking water.

7. 7

   Return the pasta to the pot.

8. 8

   Add the reserved water and the browned butter and toss with 2 forks.

9. 9

   Add the cheese and toss until it begins to melt; season with salt and pepper.

10. 10

    Transfer the pasta to warmed bowls, shave the truffle on top and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.