The fusilli with truffle cream are refined and simple at the same time, with a particularly delicate, but decisive taste, an ideal course in the evenings and suitable for a special occasion.



Take a pot, fill it with abundant salted water and, at the boiling point, throw the pasta. Pasta “al dente” 9 minutes otherwise 11 minutes. We suggest to try and see if the cooking is ok for you. Different people, different tastes.

Take a non-stick pan, melt a knob of butter and also pour the truffle sauces; heat over low heat for one minute (stirring frequently) and then add the cream, adding salt, with a few grains of black pepper. Cook on low heat for a couple of minutes, then turn off the heat.

When the fusilli are ready, drain them and finish cooking in the truffle cream; mix thoroughly and serve the steaming plate!


To cook the truffle cream, keep a medium / low heat: you will prevent the cream from drying out excessively.

Ideas and variations

You can cut the whole summer truffle, for the final decoration!

Also, remember to serve grated Parmesan on the table, not everyone likes it but many chefs recommend a sprinkling.