Truffle Papardelle with Cream Sauce

Name: Truffle Papardelle with Cream Sauce
Ingredients: 50 ml of fresh heavy cream; 10 g of truffles in slices; 20 g of Parmigiano Reggiano; 10 ml of extra-virgin olive oil

1
50 ml of fresh heavy cream
2
10 g of truffles in slices
3
20 g of Parmigiano Reggiano
4
10 ml of extra-virgin olive oil

Ingredients

1
50 ml of fresh heavy cream
2
10 g of truffles in slices
3
20 g of Parmigiano Reggiano
4
10 ml of extra-virgin olive oil

Directions

1
Aromatize 1 liter of fresh heavy cream with 5 g of truffles, 6 hours before serving
2
Cook the pasta al dente in water and salt with a thread of olive oil
3
Sauté the pasta in a pan with olive oil, Parmigiano Reggiano cheese, and 50 ml of aromatized cream
4
Serve immediately
5
Slice 5 g of truffles over the plate
6
Mix the truffle to allow it to melt slightly