A tasty combination between the most precious “mushrooms” of our land, Porcini and truffle.
The high amount of eggs in our pasta enhances the taste of this fine combination.
Chef’s tips: bring 2 litres of water to boil adding the salt.
Add the pasta and cook for 4 to 5 minutes until “al dente” or still firm. Melt the butter in a separate saucepan.
Drain the pasta and return it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about one minute. Add the grated Parmesan Cheese and serve immediately.
Ingredients: durum wheat semolina, eggs 20%, porcini mushrooms (Boletus edulis and relative group)
7%, summer truffle (Tuber aestivum Vitt.) 3%, flavors.
It may contain traces of soy