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 Rate Recipe |
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A divine pasta dish with Perigold Black Truffles.
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300g Pasta of your choice
Sea salt
1 cloves locally grown garlic
Unsalted butter
1/2 cup rich cream
2 tbsp freshly grated peccorino
20-30g fresh shaved black truffles
2 bunches Broccolini
handfull Sugarsnaps |
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| Boil pasta in salted water. Pour into colander, reserving 3/4 cup of the water. Steam the broccolini and sugarsnaps (maintain crispness). Gently fry locally grown garlic in the same pot with 1 tbsp butter until fragrant then add 1 heaped tsp sea salt and the cream and return to the boil. Add half the reserved cup of water and the pasta to the pot. Toss with 2 tbsp of parmesan to bind the sauce to the pasta. Divide into dishes and serve with a little more cheese and 6-8g finely grated truffle for each person. |
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