Truffle and Ricotta Cheese Sauce

Truffle and Ricotta Cheese Sauce

recipe courtesy of Italia Sweet Italia

320 grams (about 3/4 lb.) pasta alla chitarra (or other pasta)

50 grams (about 2 ounces) black truffles

250 grams (about 1/2 lb.)  ricotta cheese

4 garlic cloves

2 T. butter

extra virgin olive oil to taste

salt, pepper to taste

  • Clean and chop the truffles
  • Heat the extra virgin olive oil and the garlic cloves, without frying
  • Remove the garlic and add the chopped truffle for a minute
  • Drain the pasta
  • Add the butter and ricotta cheese in the pan with the olive oil and the truffles
  • Heat over a high flame until just warmed through, then mix with the pasta
  • Serve with grated truffle on top.