Pasta and fresh truffles

50g fresh black Perigord truffles

200 g of dried pasta, Penne or Farfalle

50g of solid Parmigiano or Grana Padano cheese

50 g of black truffle oil

2 tablespoons extra virgin olive oil

In the product mixing bowl, grate the grated cheese, two-thirds of the fresh truffles, and add the butter and the olive oil. Stir well and lightly warm in a flat bottom pan until the oil becomes liquid.

In a small saucepan with salt water, boil the macaroni. Drain the pasta, then put the paste into the pot with the grated truffles. Add the grated cheese and butter from the truffles and stir carefully.

Bring to the table and for the big finish cut into thin slices the remaining fresh truffles