Date Night Truffled Pasta

Date Night Truffled Pasta


Kosher salt and freshly ground black pepper
pasta water
2 tablespoons unsalted butter
2 tablespoons plain flour
1 heaped tablespoon Tamar Valley Truffles Chevre
3 ounces Tamar Valley Truffled Cheddar
56 grams dried forest mushrooms, rehydrated in boiling water
1/2 cup heavy cream
100 grams finely grated Tamar Valley Truffled Cheddar
300- 400 gr fettuccine
1/4 cup freshly grated Parmesan, plus extra for garnish
Tamar Valley Truffle Salt to garnish


  • Add 1 tablespoon of salt to a large pot of water and bring it to a boil. Cook your pasta
    to aldente.
  • Meanwhile, melt the butter and flour in a large (12-inch) saute pan over medium-high
    heat. whisk to make a blond roux.
  • Pour about 1/2 cup of hot pasta water into the saute pan and heat it over medium
    heat until it simmers. Add the cream, chevre, and 1/2 teaspoon pepper, lower the
    heat to very low and swirl the cheddar in until it melts. Keep warm over very low heat.
  • Drain the pasta in a colander and add it to the truffle cream. Add the mushrooms
    and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished
    with extra Parmesan and fresh cracked pepper.

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