Silky tagliolini in a rich parmesan cream finished with fresh black truffle. Just cook pasta al dente, in a pan melt butter and a splash of white wine, reduce then stir in cream and plenty of parmesan until velvety. Toss pasta, season with cracked black pepper, and shave truffle on top.
by Straight_Net_4645
2 Comments
Looks great, sounds great, not sure there is a food hack here other than be able to afford quality ingredients 😆
***YOU HAVE TO INDICATE WHAT THE HACK IS***