Ingredients for 4 people:
- 400 g of caserecce
- 100g of bacon
- 80 g of Summer Truffle Cream
- 200 ml of liquid cooking cream,
parmesan to taste, garlic, chilli pepper, white wine, salt to taste
Preparation:
Put the oil, a clove of garlic and a little chili pepper in a pan, let it brown slightly. Then add the diced bacon, let it brown, then blend with a splash of white wine. After it has evaporated, pour in the truffle cream and the cream. Cook the pasta al dente in boiling salted water. Drain and mix the pasta into the sauce, helping yourself with a little cooking water. Serve with a sprinkling of parmesan cheese.
