Tagliatelle With TomaTruffle

A simple, decadent and indulgent, pasta - yum!

Ingredients

• butter  ·  4 tablespoons 
• shallot, finely chopped  ·  1 
• flour  ·  4 tablespoons 
• milk  ·  2 cups 
• Point Reyes TomaTruffle, grated  ·  8 ounces 
• Truffle Salt  ·  1 teaspoon 
• Herbies Pepper Cracked Asta Black  ·  1 teaspoon 
• Tagliatelle pasta  ·  16 ounces 

Instructions

Heat a large pot of salted water over high heat.

While water is heating, make pasta sauce.

• In a medium skillet, melt butter over medium heat.
• Add shallot and a pinch of salt.
• Cook, stirring occasionally, until shallot begins to soften.
• Stir in flour and cook an additional 2-3 minutes.
• Whisk in milk, about a cup at a time, to form a smooth sauce.
• Reduce heat to low and cook until sauce begins to thicken.
• Stir in grated TomaTruffle and keep stirring until cheese is melted.

Taste and season with salt and pepper, as needed.

Remove from heat.

Cook the pasta al dente according to package instructions.
Toss cooked pasta in cheese sauce, so pasta is evenly coated.

Serve immediately.