Serves 4
1 pound spaghetti
Olive oil
2 tablespoons butter
½ cup diced shallot (about 1 large)
¼ cup white wine
½ cup heavy cream
8.5 ounce wheel Point Reyes Truffle Brie, rind removed, cut into small pieces
½ cup grated Point Reyes TomaTruffle (about 2 oz)
Salt & pepper
1-2 cups reserved pasta cooking liquid
Chopped fresh parsley & thyme, garnish
Cook pasta according to package directions and drain, reserving about 1-2 cups of pasta cooking liquid. Toss pasta with a drizzle of olive oil to keep it from sticking.
In a large sauté pan, melt butter over medium heat. Add shallots, and sauté until they begin to soften, about 5 minutes. Add wine to deglaze pan, bringing to a simmer over medium heat.
Stir in heavy cream and continue to simmer until thickened, 3 to 4 minutes. Stir in Truffle Brie and TomaTruffle. Remove from heat and allow the residual heat to melt the cheeses, then continue stirring. Season with salt and pepper to taste. Stir in additional pasta water, as needed, if the sauce becomes too thick.
Add cooked pasta to the pan, tossing gently to evenly coat in sauce. Taste and adjust seasonings, as needed.
Top with fresh parsley and thyme, and extra shaved TomaTruffle, if desired. Serve immediately.
