Truffle Cream Orecchiette

Ingredients: - 250g orecchiette - 2 tbsp olive oil - 2 cloves garlic, minced -1 tbsp cracked black pepper -1 cup cream -1/2 cup pecorino romano, grated (can sub parm) -1 tsp truffle oil - Salt, to taste -Extra pecorino and black pepper for serving Instructions: 1. Cook orecchiette according to package directions. 2. Meanwhile heat olive oil on medium and add garlic & black pepper. Cook until fragrant (about 2 mins). 3. Add cream, pecorino, truffle oil & salt. Heat until the sauce thickens. 4. Add in pasta. Stir gently until it’s coated in the sauce. 5. Serve with more pecorino and black pepper. Enjoy!