INGREDIENTS

For 4 people

380g of Penne De Cecco

2 Tablespoon of "Salsa tartufata Masiello" truffle paste

2 Tablespoons of cream 

1 Cup of roughly chopped rocket 

Parmigiano Reggiano grated 

METHOD

  1. Cook the pasta in a large pot of salted water until al dente.
     
  2. In the meantime place the salsa Tartufata and the cream in a large pan — simmer for 2 minutes.
     
  3. Drain the pasta reserving a little of the cooking water for the sauce. Toss the pasta into the sauce pan and sprinkle the rocket on top. Mix and serve with a generous sprinkle of Parmigiano Reggiano on top. 

Buon Appetito! 

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