A picture of Mamou’s Lorenzo Truffle Pasta.

Mamou’s Lorenzo Truffle Pasta

Amai Kafe @cook_25756482

Mamou’s Lorenzo Truffle Pasta

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

Melt the butter and add cooking cream.
2

Add in truffle oil and season with salt and chicken bouillon.
3

Once cream is simmering, toss in the cooked spaghettini and then season to taste.
4

Transfer to plate and sprinkle over grated parmesan.
5

Garnish with parsley and serve immediately.

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Cooksnaps

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Amai Kafe @cook_25756482

on August 19, 2020 06:46

Comments

Keywords

Pasta Parmesan Butter Chicken Truffle Cheese

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