Tagliolini with Sottocenere Fonduta & Summer Truffle

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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Fresh tagliolini pasta tossed in a creamy Sottocenere al tartufo fonduta made with melted truffle cheese and heavy cream. Finished with shaved black summer truffle and freshly grated Parmigiano Reggiano, this elegant Italian pasta highlights the rich, earthy flavors of truffle and the delicate texture of fresh pasta.

Ingredients:

• 1/2 lb. tagliolini or other long pasta

• 1/2 lb. sottocenere al tartufo

• 1/2 cup heavy cream

• 1 black summer truffle

• 1/4 cup Parmigiano Reggiano, grated

• Salt to taste

  
  

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the heavy cream to a saucepan over medium-low heat along with the sottocenere cheese. Whisk until the cheese has melted and the mixture is smooth.

3. Once the water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup of pasta water.

4. Strain the pasta and toss in the fonduta along with 1/4 cup pasta water. Add more pasta water as needed, 1/4 cup at a time.

5. Plate and top with shaved summer truffle and Parmigiano.