Truffle Cream Pasta

Serving:
2 people
Difficulty:
Easy
Cook Time:
15 min
Ingredients
1 tablespoon
30g
180g
Fresh cream
200ml
Parsley
20g
Salt and pepper

How to make

  1. Mince the parsley.
  2. Pour the fresh cream in a pan and simmer over low heat. Remove from heat as soon as the cream starts to boil and add the truffle sauce.
  3. Cook the pasta in a large pot with salt. Drain pasta and add to sauce and toss over medium heat.
  4. Add parmigiano reggiano powder and half of chopped parsley. Season with salt and pepper and toss. As pasta absorbs the sauce add enough reserved pasta water to make sauce creamy.
  5. Serve topped with the rest of chopped parsley and pour the white truffle exv olive oil over.