Triple Cheese Truffle Cream Sauce

Okay this is like the most comforting and delicious white sauces out there. Different than any other white sauce I've had because of the unique flavor profile from the combo of the taleggio cheese and the truffle oil. It's so damn good, perfect for any occasion but I could see this being a really great date night pasta dish too!!

I know a lot of you will ask about a sub for the taleggio since it's not the most common cheese - but most grocery stories will have it near the specialty cheese sections. You'll want to find a brand that's imported from Italy, the good stuff. The texture reminds me a lot of brie! But the taste is definitely different, and the smell of the rind is more pungent.

What you need:

• 1/2 lb mafaldine pasta (around half a standard box)
• 3 tbsp truffle oil (I used Truff)
• 2 tbsp salted butter
• 3-5 garlic cloves, grated
• 3/4 cup heavy whipping cream
• 1/4 lb taleggio cheese
• 1/4 cup ricotta cheese
• 1/3 cup parmesan cheese
• black pepper and more parm for topping

What to do:

• Bring a large pot of heavily salted water to a boil and cook the mafaldine pasta according to packaging instructions.
• Cook the garlic in the truffle oil and butter until fragrant, about 3 minutes on medium heat.
• Add the cream and stir, then melt the taleggio and ricotta cheese into the cream.
• Give the sauce a few minutes to come together and thicken up. Once the sauce is looking silky and fully combined, add the pasta and parmesan cheese to it. Feel free to adjust the texture of the sauce with a little reserved pasta cooking water - it's a great way to get some starch into pasta sauces and make things extra silky.
• Top with black pepper and more parmesan before serving.