prep time 5 min. cook time: 10 min.
4 quarts water
1/2 teaspoon Sale di Cervia Sea Salt
1/2 pound of Spinosi Egg Fettucine
1/4 pound Parmigiano-Reggiano cheese, grated
1/2 teaspoon freshly ground black Tellicherry Peppercorns
4-6 table spoons White Truffle and Parmesan Cheese Sauce
6 table spoons Il Casolare Unfiltered Extra Virgin Olive Oil
6 table spoons heavy cream
Fresh Italian Truffle, black or white, shaved.
In a large pasta serving bowl, mix in the Il Casolare Unfiltered Extra Virgin Olive Oil, cream and White Truffle and Parmesan Cheese Sauce.
In a large pot, bring the water and 1/4 teaspoon of the salt to a boil. Add the Spinosi Fettuccine and cook until al dente, about 2 to 4 minutes. Follow cooking time on the pasta package precisely.
Drain and place in the Spinosi pasta in the bowl with the sauce and mix well. Add the grated Parmigiano-Reggiano and black Tellicherry Pepper to taste. At the last minute, shave a Fresh Italian Truffle on top of the Fettuccine and serve immediately.