Trofie with truffle sauce and fontina cheese

INGREDIENTS (4 serving)

  • 400 g of Trofie pasta
  • 200 g of Fontina cheese
  • 50 g of butter
  • 200 ml of cream
  • salt and pepper for flavoring
  • 4 sachets of Valnerina Tartufi single-serve truffle sauce


Melt the butter in a non-stick frying pan, add the Fontina cheese over very low heat, the cream to obtain a homogeneous sauce and the truffle sauce. After having cooked the pasta for 7-10 minutes (pour it in abundant salted water), drain and put it in the pan for one minute with the dressing just prepared.
Transfer to a warm serving dish and serve.