Pair this dish with a quality Trebbiano d’Abruzzo, this wine offers complementary earthy flavours along with good acidity to balance.
Or try it with a slightly oaked Chardonnay. The full bodied, rich character, can stand up with the creaminess of the dish.
If you are a red lover, Dolcetto from Piedmont is your wine
INGREDIENTS Heavy cream - butter - Parmiggiano cheese - pecorino Truffle sauce - corn starch - nutmeg - black pepper
COOKING INSTRUCTIONS
Defrost at room temperature for at least 3 hours or over night in the fridge.
Warm up gently in the pan (DON'T boil), add a spoon of pasta water if needed, add the pasta "al dente", toss the pasta in the pan, rest 3 minutes and serve
