Time: 20 min
Serves: 5-6 people
- 500 g pasta fuzi
- 120 g butter
- 80 g of preserved truffles
- 200 ml cooking cream
- Melt butter in a pan on low heat.
- Sprinkle grated truffles on butter briefly (leave some to sprinkle later).
- Add cream, grated parmesan season with a pinch of salt and cook briefly together.
- Cook 'fuzi' al dente, drain them and then pour the sauce on top, stir them gently.
- Serve with freshly grated parmesan and sprinkle with remaining sliced truffles.