Ingredients:
600 g fresh egg fettuccine, linguine or penne pasta
150 g salted butter
½ cup fresh cream
100 g freshly grated parmesan
100 g fontina, diced
Method:
1. Cook pasta in boiling salted water for a couple of minutes, until al dente.
2. Meanwhile, melt butter in a frying pan and add fresh cream and Great Southern Truffle Black Sauce.
3. Drain pasta and add to the frying pan with parmesan and fontina and toss well to combine.
4. Transfer to warm serving bowls and serve.
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