JC Rives of Sara’s Table at Chester Creek Cafe explains how to make Fontina & Truffle Pasta.

Truffle & Fontina Pasta

Yield: 4 portions

Prep time: 10  minutes      

Cook time: 10-15 minutes 

1                          Large egg yolk

¾ cup                  2% milk

1 ½ cup               Heavy cream

⅛ teaspoon         Ground Nutmeg

1 ½ cup               Freshly shredded fontina cheese (substitute for any pungent cheese of your choice, Havarti, Bleu cheese, etc.)

½ cup                  Shredded parmesan cheese

1 lbs                    Cooked pasta of choice (we recommend linguini but anything will work)

¼ cup                  Toasted walnuts 

1-2 Tablespoon    White truffle oil
Salt & Pepper

1. Separate egg yolk into a small mixing bowl
2. Add the heavy cream, milk and nutmeg then whisk 
3. In a separate bowl mix the fontina and parmesan cheese. 
4. Put large saute pan on medium heat then pour the cream and egg yolk mixture in, cook for 4-5 minutes or until the bubbles in the cream start to hold their shape
5. Sprinkle in the cheese blend, cook 4-6 minutes or until the cheese is fully incorporated and the sauce thickens(Pro tip: add the cheese slowly to ensure the cheese doesn’t clump up or stick to the pan)
6. Salt and pepper to taste 
7. Transfer cooked noodles into the sauce and toss together (if it seems too thick add a bit of pasta water and toss until desired consistency) 
8. Divide pasta into 4 equal portions and plate
9. Garnish with 3-4 walnuts for each portion, parmesan cheese and a drizzle of white truffle oil.