Pasta With Truffle Cheese Sauce

When it comes to pasta, two cheeses are better than one. Even better if both are studded with earthy, rich truffle. Our Pasta With Truffle Cheese Sauce features Pyrenees Truffe, a seasonal white-truffle studded stunner from France, and Pecorino Tartufello, a black truffle-tinged Italian classic. These get folded into a simple bechamel (made with truffle butter, of course) for a pasta that's instant luxury. A truly impressive addition to your next date night dinner.

Featuring

prep time
10minutes
assembly time
20minutes
Serves
2people

preparation & ingredients

1 box medium shells or penne rigate

3 Tbsp. truffle butter (such as Fabrique Délices)

2 1/4 Tbsp. all purpose flour

1 1/4 cup whole milk

1 Tbsp. kosher salt, plus more to taste

Black pepper, to taste

4 oz. Pecorino Tartufello, grated

8 oz. Pyrenees Truffe, grated and divided

Bring a large pot of water to a boil, and add salt (we recommend 1 tablespoon kosher salt for every 4 quarts of water). Cook the pasta to al dente according to the package instructions. With a bowl under a colander or strainer, strain the pasta, reserving 1/3 cup pasta water to use in the sauce.

While the pasta is cooking, place a large pan over medium heat (the pan should be large enough to fit all the pasta) and add the truffle butter. Once the butter is melted, add the flour and whisk until combined, allowing the mixture to cook until it starts to bubble and smells like pancakes. Slowly whisk in the milk. Whisk constantly until it's about as thick as cake batter, then slowly whisk in the reserved pasta water until fully incorporated. Add 6 oz. of grated Pyrenees Truffe and all of the grated Pecorino Tartufello, and whisk until the sauce is smooth.

Turn the heat to low, and add the pasta to the sauce, mixing until all pasta is coated. If the sauce becomes too thick, add a tablespoon of water at a time until you reach the desired consistency. Season with more salt and black pepper to taste. Add your pasta to a serving dish or split between individual bowls, then sprinkle reserved Pyrenees Truffe on top.