Burro al Tartufo Bianco (Butter, Fresh White Truffle), Parmigiano Reggiano® DOP 18-Month (Raw Cows Milk, Salt, Rennet)
Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally for 4-5 minutes or until tender. Drain pasta (do not rinse) and reserve a small cup of pasta water. In a large pan, warm up the butter over low heat and add some spoonful of pasta water. Add pasta and gently toss to coat them well and emulsify the sauce. Plate and serve with grated cheese.
Long Island, CT (Fairfield County+ Lower Litchfield County), NYC & Boroughs