The quality of ingredients makes this simple to prepare dish pure luxury & delicious!
3oo g Tagliatelle
1 tbsp salted butter
Pons white truffle oil
Plenty of grated Cravero Parmigiano Reggiano 18 – 24 month
Cook the pasta al dente. Drain in a colander. In the mean time, melt the butter in the pasta pan. Add the drained pasta and toss. Add truffle oil after taste and toss again. Serve in shallow bowls and add plenty of grated parmesan, black pepper and maybe a pinch of salt.
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