What is Your Favorite Cheese For Pasta?
(Sponsored by Murray’s Cheese)
With Spring around the corner, we’re all looking forward to lighter dishes.
This Decadent Pecorino Black Truffle Tagliatelle Pasta is the perfect dish for this time of the year. And it’s made with a Moliterno Al Tartufo cheese by Murray’s Cheese
Murray’s Cheese is a world-renowned specialty food destination that offers the finest selection of cheese, meat and grocery items located in the heart of Greenwich Village in New York City. They offer a full-service restaurant, Murray’s Cheese Bar, catering and state-of-the-art cheese aging caves in Long Island City, New York.
Besides the meats and pantry items, they carry a huge selection of cheeses including the Moliterno Al Tartufo, which is a pecorino cheese that is aged for six months before earthy black truffle is added to the mix. Once the cheesemaker deems the un-truffled wheels delicious enough in their own right, they are sent North–to truffle country!–to be ever-so-delicately drilled and filled with rich truffle paste. The result is an absolute visually stunning cheese!
I used the Moliterno Al Tartufo to create this rich, delicious pasta dish.
Tagliatelle Pasta is boil in salted water until al dente.
What is Tagliatelle Pasta?
Tagliatelle pasta is broad, flat strips of durum wheat pasta. The name stems from the Italian verb “tagliare”, meaning “to cut”. Tagliatelle are roughly the same length as Spaghetti and usually around five to ten millimeters wide.
It’s similar to fettuccine or linguini in looks.
How Do You Make This Dish?
In a large saucepan add the butter, truffle oil, and cream over medium heat until foaming. This can take a few minutes. If it doesn’t seem creamy enough, add a bit more heavy cream.
Add the pasta to the butter and cream sauce, reserving ½ cup of the pasta water. This is so if the sauce gets too thick, you can use the pasta water to thin it out a bit.
Toss the pasta with butter sauce. Add salt, cracked pepper to taste. I used truffle salt, but using regular table salt is fine too.
I added a little of the truffle pecorino to the dish prior to plating just so it melted well into the sauce, but just adding it after plating works as well
This is one pasta dish that you have to try!
And be sure to try Murray’s Cheese online or the next time you’re in Manhattan!
Decadent Pecorino Black Truffle Tagliatelle Pasta
Ingredients
- 8 oz Tagliatelle Pasta
- 6 tbsp salted butter
- 1/2 cup heavy cream
- 2 tbsp Da Rosario Black Truffle Oil
- Moliterno Al Tartufo Cheese, grated or shaved
- truffle salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Season the water liberally with salt. While the water is coming up to a boil, heat the butter, truffle oil, and cream in a large pan over medium heat until foaming. Drop the pasta into the water, and cook through, between four to six minutes. Once cooked, add the pasta to the butter and cream sauce, reserving ½ cup of the pasta water. Toss the pasta thoroughly in the sauce in a circular motion while still on the stove top. This should also create a smooth emulsion of the butter and cream. If the sauce is too thick, add some of the pasta water, if too thin, continue to cook in the pan until a creamy consistency is reached. Add salt and pepper to taste. Portion onto four plates, then garnish with the grated or shaved cheese.
