Direction

1. In a large, heavy bottom saucepan, melt the butter. over low heat. Whisk in the flour until a paste forms (roux).
2. Continue to cook on medium heat until the paste turns a light brown.
3. Whisk in the milk until smooth. Add the truffle oil/pate.
4. Whisk in the shredded cheeses until smooth.
5. Using a pasta spoon, toss the cooked pasta with the cheese sauce.
6. Test for seasoning and then add Kosher salt or cracked pepper sparingly. This will vary based on how salty your cheese was.
7. For serving, drizzle with another dab of truffle oil or top with pea shoots (pictured).
8. If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.