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.