Maccheroni Alla Chitarra With Abruzzese Truffle Cream Sauce
Indulge in the flavors of Abruzzo and Molise with this exquisite recipe for Maccheroni alla Chitarra with Abruzzese Truffle Cream Sauce. This dish combines the traditional pasta of the region with a luxurious truffle cream sauce, creating a truly unforgettable dining experience.
Ingredients
- 400g maccheroni alla chitarra
- 1 cup heavy cream
- 2 tbsp truffle paste
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the maccheroni alla chitarra according to the package instructions until al dente. Drain and set aside.
- In a separate saucepan, heat the heavy cream over medium heat.
- Whisk in the truffle paste and grated Parmigiano-Reggiano cheese until the sauce is smooth and creamy.
- Season the truffle cream sauce with salt and pepper to taste.
- Toss the cooked maccheroni alla chitarra in the truffle cream sauce until well coated.
- Serve hot, garnished with additional grated cheese if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 55g
- Protein
- 12g
- Fat
- 20g
Supplies
Pot Saucepan Whisk Colander
Tools
Pasta serving bowl Cheese grater
Serving suggestions
Serve the Maccheroni alla Chitarra with Abruzzese Truffle Cream Sauce alongside a crisp green salad and a glass of Italian red wine for a complete meal.
Tips & tricks
For an extra decadent touch, shave fresh truffles over the pasta just before serving.
Cost
$20