PASTA WITH TRUFFLE AND ROBIOLA
Ingredients
1 lb Tagliatelle pasta
4 oz Robiola “3 latti” cheese (cream and skin), cut into 4 pieces
2 oz chestnuts, poached and chopped
4 oz butter, cut into 8 pieces
½ tsp Meyer lemon juicey
white truffle shaved (to taste)
Instructions
- Poach the chestnuts in salted water for 5 minutes at a simmer. Drain, dry, and finely chop.
- In a 6-8 quart stock pot, cook the pasta in 1 gallon of salted boiling water. When ¾ cooked remove 2 cups of the pasta water.
- Add the 2 cups of removed pasta water to a 10” sauté pan (the starches from the pasta water actually help make the sauce creamier and more stable). Over medium heat slowly stir in the butter piece by piece until emulsified. Next, stir in the Robiola cheese piece by piece also until emulsified.
- The pasta should be “al dente” by the time the sauce is completed. Drain the pasta in a colander, then toss pasta into the sauce.
- Add a few drops of lemon juice, the chopped chestnuts, salt to taste, stir/toss together, taste, and twist noodles onto plates.
- Shave the truffle on top. Serve.