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Tagliatelle with Goat’s Milk Cream Cheese with Truffle

Tagliatelle with Goat’s Milk Cream Cheese with Truffle

A quick and easy recipe, perfect for any season and occasion.

Ingredients for 1 serving:

  • 130 g fresh tagliatelle pasta
  • Goat’s milk cream cheese with truffle – 60 g
  • 30 ml cooking cream
  • 15 g cold butter
  • 60 g mushrooms (quartered) – white button or other of your choice
  • 40 g zucchini (cut into half-moons)
  • 20 g smoked bacon, diced
  • Georgiev Farm unpasteurized cheese mix (coming soon)
  • Extra virgin olive oil
  • 1 sprig fresh oregano

Preparation:

  • In a pan, sauté the bacon, zucchini, and mushrooms in olive oil to your desired doneness.
  • Add the cooking cream and goat’s cream cheese with truffle, and stir until combined.
  • Meanwhile, boil the tagliatelle in salted water for 3 minutes.
  • Add the cooked pasta to the pan along with 2–3 spoonfuls of the pasta water. Stir well.
  • Cook until the sauce thickens slightly.
  • Add the butter and stir to incorporate.
  • Garnish with grated unpasteurized cheese.
  • Finish with a sprig of fresh oregano.
Goat's milk cream cheese with truffle

You can eat this cheese spread on bruschetta in combination with smoked salmon, seasonal fruits and homemade jam. It has a wonderful light fluffy texture and a nice creamy fresh taste.

Goat's milk cream cheese with truffle