How to make
- Mince the parsley.
- Pour the fresh cream in a pan and simmer over low heat. Remove from heat as soon as the cream starts to boil and add the truffle sauce.
- Cook the pasta in a large pot with salt. Drain pasta and add to sauce and toss over medium heat.
- Add parmigiano reggiano powder and half of chopped parsley. Season with salt and pepper and toss. As pasta absorbs the sauce add enough reserved pasta water to make sauce creamy.
- Serve topped with the rest of chopped parsley and pour the white truffle exv olive oil over.