Recipes Truffles

Taglierini Con Tartufo

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Ingredients

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

• 4 tbsp butter (60ml)

• 2 tbsp freshly grated fontina cheese (30ml)

• Freshly grated truffles and truffle shavings

• ½ litre/ 1 pint milk

• 2 egg yolks

Instructions

1. In a pot, cook fresh Taglierini in salted boiling water.

2. In a separate deep thick bottomed saucepan melt the butter then lower heat and add the fontina 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 stay like a thick cream.

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

4. Serve with truffle shavings.

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