Ingredients- serves 4: 500 g trenette pasta, 180 g walnut and truffle cream, 125 ml cooking cream, 40 g butter, salt pepper, grated parmisan.
Procedure: warm truffle and walnut cream in a pan with butter and add the cooking cream, salt, pepper and stir. Separately cook the trenette in a pot of boiling salted water. Strain the pasta and dress with the sauce.
Add abundant grated parmisan cheese, stir well and serve hot.