1/2 pound cooked Marella Farfalline Zebra Pasta
1/2 cup Prosecco
2 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon Casina Rossa Truffle Oil (either black or white truffle is fine)
2 tablespoons Umbrian Black Truffle Sauce
1 cup freshly-grated Parmigiano-Reggiano cheese
1/2 teaspoon Ritrovo Selections Truffle&Salt
freshly-ground black pepper, to taste
Umbrian Black Truffle Sauce for garnish
- In a sauté pan over medium heat, add the butter and Prosecco; bring to a boil. Lower the heat, and stir continuously until the sauce is reduced.
- Add the cream, black truffle sauce and truffle oil, and bring to a boil. When the sauce begins to thicken add cooked pasta.
- Mix together until creamy. Remove from heat and add the cheese, Truffle&Salt, and pepper. Toss to coat the pasta evenly.
- Top with a spoonful of Umbrian Black Truffle Sauce and a sprinkle of Parmesan cheese. Enjoy immediately.