Ingredients for 4 people:
- 250 Gr. FETTUCCINE AL TARTUFO “Casa Rovigatti”
For parmesan cream:
- 200 ml of milk
- 20 gr. of butter
- 10 gr of flour
- 200 gr of Parmesan cheese
- Nutmeg
For the sauce:
- 200 gr. of pork sausage
- 1 glass of white wine
- Truffle sauce “Giuliani Tartufi”
- Parsley
- EVO Oil “Il Frantoio”,
- Salt and Pepper
Method
To make the parmesan cream
Melt the butter in a pan, add the flour and milk, season with salt, pepper and nutmeg and let it go for a few minutes as for a bechamel, off the heat add the grated Parmesan and stir to make the cream.
For the Sauce
Fry the sliced sausage in a pan with a drizzle of “Il Frantoio” EVO oil, blending it with white wine for about 10 minutes.
In abundant salted water, cook the “Casa Rovigatti” TRUFFLE FETTUCCINE for 2-3 minutes, drain the pasta in the pan by adding a few tablespoons of “Giuliani Tartufi” truffle sauce, the parmesan cream and chopped parsley, then serve.