Tagliatelle with TomaTruffle and Fresh Black Truffles
Simple, decadent and indulgent, this pasta is perfect for any special occasion or just an evening when you deserve something a little bit extra. If you don’t have black truffles, you can sub with truffle paste (not oil) or leave out the black truffle altogether. Just don’t skip our star, TomaTruffle.
4 tablespoons butter
1 shallot, finely chopped
4 tablespoons flour
2 cups milk
1 tablespoon finely grated black truffle
8 ounces Point Reyes TomaTruffle, grated
Salt & pepper
16 oz Tagliatelle pasta
Additional shaved black truffle for garnish
Heat a large pot of salted water over high heat.
While water is heating, make pasta sauce. In a medium skillet, melt butter over medium heat. Add shallot and a pinch of salt. Cook, stirring occasionally, until shallot begins to soften. Stir in flour and cook an additional 2-3 minutes. Whisk in milk, about a cup at a time, to form a smooth sauce. Reduce heat to low and cook until sauce begins to thicken. Stir in grated black truffle and shredded TomaTruffle. Stir until cheese is melted. Taste and season with salt and pepper, as needed. Remove from heat.
Cook the pasta al dente according to package instructions. Toss cooked pasta in cheese sauce, so pasta is evenly coated. Place in serving dishes and garnish with a few more slices of black truffle.