logo fungi5
Log in Register

Login to your account

Username *
Password *
Remember Me

Create an account

Fields marked with an asterisk (*) are required.
Name *
Username *
Password *
Verify password *
Email *
Verify email *
Captcha *

Alfredo of rye rigatoni with truffle butter

Today we will make Alfredo of rye rigatoni with truffle butter! You will find the unique premium truffle butter in the Fungihellas eshop here >https://bit.ly/409bRid

Materials and execution
500 gr rye rigatoni
80 gr of truffle butter
20 gr of butter
300 gr pecorino cheese

Boil the rigatoni 2 minutes less time according to the instructions, strain them and keep 250g of the water they boiled.
Put the boiled water in a deep pan with the butter and the butter truffle it until they melt.
Add the rigatoni and mix until they absorb almost 70% of the liquid. Add 150g of pecorino cheese and mix until it melts and our sauce acquires a creamy texture.
Serve with freshly ground pepper, pecorino and optional chopped wild garlic.
We do not add salt because of the truffle butter.

Share This