Ingredients

• 250 grams of pasta (dry weight)

• 1 tablespoon truffle paste or truffle sauce

• ¼ cup unsalted butter

• ½ cup parmesan petals or freshly grated parmesan cheese

• 3 tablespoons mascarpone cheese

• Salt to taste

This recipe serves 2.

Method

1. In a large pot of salted boiling water, cook the pasta until about a minute before al dente. Drain the pasta and set aside, reserving around ½ cup of the cooking water.

2. Meanwhile, in a large pan, heat the butter and truffle paste. Add ¼ cup of the set aside cooking water, parmesan cheese, and mascarpone cheese. Stir gently until the cheese has melted.

3. Add the pasta and coat thoroughly with the sauce. Add additional cooking water, as needed.

4. Season with salt to taste.

5. Divide among two plates and serve immediately. It’s super decadent and sooooo good!

Notes

• My favourite pasta for this recipe is tagliatelle, but you can also use linguine or fettucini.

• If you don’t have mascarpone cheese, you can use cream cheese, but it *may* overpower the truffle flavour.