PASTA WITH ROBIOLA, PECCORINO, TRUFFLES AND PORCINI

Steps:

• Bring a large pot of salted water to a boil. In a small saucepan, melt the butter. Cook over moderate heat until the milk solids turn a rich brown and the butter smells nutty, about 6 minutes. Pour the butter into a bowl. Cook the pasta in the boiling water until al dente. Drain the pasta, reserving ¼ cup of the cooking water. Dissolve truffle sauce in water and then add ¼ cup of porcini liquid. Return the pasta to the pot. Add the reserved water and the browned butter and toss with 2 forks. Add the cheese and toss until it begins to melt; season with salt and pepper. Transfer the pasta to warmed bowls, shave the truffle on top and porcini mushrooms and rocotta salata around and serve right away.