Tagliatelles With Wisconsin Parmesan-Clove Emulsion And Black Truffles

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Wisconsin Cheese


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6 whole cloves

2 garlic cloves

6 allspice berries

2 sprigs Italian flat leaf parsley

2 quarts chicken stock

1 pound butter

2 ounces (approx. 1/4 cup) extra virgin olive oil

Salt to taste

Pepper to taste


2 pounds fresh tagliatelle pasta

20 slices bacon, cooked until crisp and minced

2 pounds Wisconsin Parmesan cheese, finely grated and divided.

Parmesan shavings, optional

1 black truffle, thinly sliced

1 cup chives, finely chopped

12 sprigs chervil for garnish

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