INGREDIENTS:
- 1 Pound Garganelli Pasta
- 3 Table Spoon of White Truffle Butter
- 3 Table Spoons Parmigiano Reggiano Cheese (grated)
- 1oz Fresh White Truffle
- Salt to Taste
PREPARATION:
Bring 3 quarts of salted water to a boil in a large sauce pot. Add garganelli and boil them for 4 minute then drain the pasta immediately. Reserve a small amount of the water in the pot (approximately 2 ounces). Return the pasta to the pot, add truffle butter and cheese, and toss together. The residual water binds with the truffle butter and cheese to create a creamy sauce. Serve immediately. Over each plate of pasta, garnish with approx 10 grams of shaved white truffles.
