Ingredients for 4 people:
- 250 Gr. FETTUCCINE AL TARTUFO “Casa Rovigatti”
- 2 cloves of garlic
- 400 gr of porcini mushrooms (or other type)
- 1 glass of white wine
- Truffle sauce “Giuliani Tartufi”
- 100 gr of butter
- 100 gr of Parmesan cheese
- EVO Oil “Il Frantoio”,
- Salt and Pepper
Fry the garlic cloves in a pan with a drizzle of “Il Frantoio” EVO oil, remove when golden, and add the previously peeled and cut mushrooms, cook for 15 minutes blending them with white wine.
In abundant salted water, cook the “Casa Rovigatti” TRUFFLE FETTUCCINE for 2-3 minutes, drain the pasta in a pan where you melted the butter, add the mushrooms you have sautéed, a few tablespoons of “Giuliani Tartufi” truffle sauce, off the heat stir in the parmesan and serve.