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Pasta with Robiola and Truffles
Ingredients
  • 4 tablespoons salted butter
  • 8 ounces dried egg fettuccine or tagliatelle
  • 8 ounces Robiola Rocchetta cheese, at room temperature, cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 1 medium fresh white or black truffle, peeled and sliced, or one 2-ounce jar sliced truffles
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