Fusilli with white tuffle and parmesan cheese



  • 1 ½ pounds fresh pasta
  • 1 ½ cups freshly grated Parmesan cheese
  • 1 cup heavy cream
  • Italian White Truffle Turci
  • ½ cup unsalted butter
  • Coarse salt and freshly ground pepper to taste

Cook the pasta in plenty of boiling salted water. Drain.
Meanwhile, in a large saucepan big enough to hold the cooked pasta easily, melt the butter.
Stir in the cheese and cream. Add the cooked pasta, toss well and sprinkle with salt and pepper.
Put into a serving dish and spray the Italian White Truffle Turci over the pasta or serve the truffle at the table allowing each guest to help himself.

Serve additional cheese in a small bowl.

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