400g (approx.) dried pasta of choice
100 g freshly grated or shaved parmesan
Bring the water to the boil, add the pasta, occasionally stir until cooked. Remember, “al dente” is the desired texture of cooked pasta, firm but not chewy.
Drain well, add Great Southern Black Truffle Sauce, stir in well, season with salt and pepper if desired, and top with parmesan cheese.