Truffle Creamy Four-Cheese Pasta Recipe

White Truffle Creamy Four-Cheese Pasta

Truffle Creamy Four-Cheese Pasta Recipe



  • 8 ounces uncooked rigatoni
  • 2 tablespoon Giorgio White Truffle Olive Oil
  • 8 cups baby spinach
  • 2 ounces fontina cheese, shredded (about 1/2 cup)
  • 1/2 cup low-fat ricotta cheese
  • 1-ounce 1/3-less-fat cream cheese, softened
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup finely grated Parmesan cheese

How to Make It:

Step 1

Prepare pasta in a large stockpot according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to stockpot.

Step 2

Heat truffle oil in a large saucepan over medium-high. Add spinach; cook, stirring often, until spinach wilts and garlic is slightly softened, about 3 minutes. Add fontina, ricotta, and cream cheese; cook, stirring constantly, until cheeses melt and mixture is creamy, about 30 seconds. Immediately remove from heat; add to pasta in stockpot. Add salt and cayenne. Stir gently to coat pasta with sauce.

Step 3

Divide pasta among 4 bowls; top with Parmesan. Serve immediately.


Giorgio Truffle Shop

Feb 2019