Ingredients
- 400 g Pasta (fettuccine or tagliatelle)
- 150 ml Truffle sauce
- 200 ml Heavy cream
- 50 g Grated Parmigiano Reggiano
- 20 g Butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Cook the Pasta:
1. Boil the pasta in salted water until al dente. Drain and set aside.
Prepare the Sauce:
2. In a large pan, melt the butter over medium heat.
3. Add the heavy cream and bring to a simmer.
Add the Truffle Sauce:
4. Stir in the Truffle sauce and let it cook for a few minutes until the sauce thickens slightly.
Combine Pasta and Sauce:
5. Add the cooked pasta to the sauce, stirring to coat the pasta evenly.
Serve:
6. Sprinkle with grated Parmigiano Reggiano, season with salt and pepper, and garnish with fresh parsley.
— Cooking Time: About 10 minutes
