Date Night Truffled Pasta
Category: Main Course
Cooking Method: Stovetop
Ingredients
Kosher salt and freshly ground black pepper
pasta water
2 tablespoons unsalted butter
2 tablespoons plain flour
1 heaped tablespoon Tamar Valley Truffles Chevre
3 ounces Tamar Valley Truffled Cheddar
56 grams dried forest mushrooms, rehydrated in boiling water
1/2 cup heavy cream
100 grams finely grated Tamar Valley Truffled Cheddar
300- 400 gr fettuccine
1/4 cup freshly grated Parmesan, plus extra for garnish
Tamar Valley Truffle Salt to garnish
Directions
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil. Cook your pasta to aldente.
- Meanwhile, melt the butter and flour in a large (12-inch) saute pan over medium-high heat.
- Whisk to make a blond roux.
- Pour about 1/2 cup of hot pasta water into the saute pan and heat it over medium heat until it simmers.
- Add the cream, chevre, and 1/2 teaspoon pepper, lower the heat to very low and swirl the cheddar in until it melts. Keep warm over very low heat.
- Drain the pasta in a colander and add it to the truffle cream.
- Add the mushrooms and toss well with tongs.
- Stir in the Parmesan.
- Serve hot in shallow bowls, garnished with extra Parmesan and fresh cracked pepper.