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Mamou’s Lorenzo Truffle Pasta
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A picture of Mamou’s Lorenzo Truffle Pasta.

Mamou’s Lorenzo Truffle Pasta

Amai Kafe
Amai Kafe @cook_25756482

Mamou’s Lorenzo Truffle Pasta

Amai Kafe
Amai Kafe @cook_25756482
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Ingredients

00h 25m
3-4 servings, estimated
  • 250 guncooked De Cecco spaghettini (cook according to directions on pack)
  • 1/4 cupsalted butter
  • 1 cupcooking cream (we used Elle & Vire)
  • 1 tbsptruffle oil
  • 1/2 tspsalt, or more
  • 1/4chicken bouillon cube (optional)
  • 1 tbspgrated parmesan cheese
  • parsley, for garnish
  • to tastesalt,
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Steps

00h 25m
  1. 1

    Melt the butter and add cooking cream.

  2. 2

    Add in truffle oil and season with salt and chicken bouillon.

  3. 3

    Once cream is simmering, toss in the cooked spaghettini and then season to taste.

  4. 4

    Transfer to plate and sprinkle over grated parmesan.

  5. 5

    Garnish with parsley and serve immediately.

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Amai Kafe
Amai Kafe @cook_25756482
on August 19, 2020 06:46

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Keywords

Pasta Parmesan Butter Chicken Truffle Cheese

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