This simple pasta dish is not only easy to put together but has the amazing truffle flavour that we all love. Finished with freshly grated Parmigiano Reggiano, this pasta combines the perfect balance between luxury and comfort.
Serves 6-8
500g Girolomoni grano duro penne whole wheat
Giuliano Tartufi truffle powder
100-150g Parmigiano Reggiano Solo di Bruna
3-4 Tbsp Salvagno extra virgin olive oil (EVO)
Sal de Añana spring salt
Bring a pot of salted water to a boil. Cook the pasta until it's al dente, about 7-10 minutes. Drain the pasta water.
Add the EVO, salt, truffle powder, and a generous amount of Parmigiano Reggiano. Mix thoroughly.
Serve with another generous grating of Parmigiano Reggiano and enjoy.
