Kosher salt and freshly ground black pepper
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
- 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.