Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
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
Bring a large pot of water to a boil.
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.
Once the water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup of pasta water.
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.
Plate and top with shaved summer truffle and Parmigiano.