Pasta with Robiola and Truffles

• 4 tablespoons salted butter
• 8 ounces dried egg fettuccine or tagliatelle
• 8 ounces Robiola Rocchetta cheese, at room temperature, cut into 1-inch pieces
• Salt and freshly ground pepper
• 1 medium fresh white or black truffle, peeled and sliced, or one 2-ounce jar sliced truffles

1. Bring a large pot of salted water to a boil.
2. In a small saucepan, melt the butter.
3. Cook over moderate heat until the milk solids turn a rich brown and the butter smells nutty, about 6 minutes.
4. Pour the butter into a bowl.
5. Cook the pasta in the boiling water until al dente.
6. Drain the pasta, reserving 1/2 cup of the cooking water.
7. Return the pasta to the pot.
8. Add the reserved water and the browned butter and toss with 2 forks.
9. Add the cheese and toss until it begins to melt; season with salt and pepper.
10. Transfer the pasta to warmed bowls, shave the truffle on top and serve right away.

butter, egg, rocchetta cheese, salt, fresh white

Taken from www.foodandwine.com/recipes/pasta-robiola-and-truffles (may not work)