Pasta Fuzi with truffle sauce |

Pasta Fuzi with truffle sauce

Pontus Hagman

Time: 20 min

Serves: 5-6 people


  • 500 g pasta fuzi
  • 120 g butter
  • 80 g of preserved truffles
  • 200 ml cooking cream
  • salt
  • pepper 
  • Parmesan


  1. Melt butter in a pan on low heat.
  2. Sprinkle grated truffles on butter briefly (leave some to sprinkle later).
  3. Add cream, grated parmesan season with a pinch of salt and cook briefly together.
  4. Cook 'fuzi' al dente, drain them and then pour the sauce on top, stir them gently.
  5. Serve with freshly grated parmesan and sprinkle with remaining sliced truffles.
  6. Enjoy!

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