Recipes Truffles

Taglierini Con Tartufo

recipes truffles



Ingredients

• 0.8 lb. fresh – Taglierini pasta (400g)

• 4 tbsp butter (60ml)

• 2 tbsp freshly grated fontina cheese (30ml)

• Freshly grated truffles

• ½ litre/ 1 pint milk

• 2 egg yolks

Instructions

1. Pour the Taglierini in a pot of slightly salted boiling water.

2. In another saucepan melt the butter. Once melted lower heat and add the fontina cheese and milk. Whisk until the cheese starts melting and add in the egg yolks and grated truffles. Make sure you don’t let it boil as the result will be a scrambled disaster. The consistency must be like a thick cream.

3. Drain the pasta and add the sauce to the pasta.

4. Serve with truffle shavings.

The taste of the truffles perfectly offsets the taste of the cheese, pasta and milk. It is not really too important what color truffles you use, either white or black will be fine.

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