Fuzi with slices of truffles
- 800 g F U (200 / Pierce)
- 1 C. soup Fresh cream
- 2 tbsp. soup Grated parmesan
- 2 small White truffle
- Salt and pepper
- Cook pasta al dente in a large volume of salted water.
- In a saucepan, heat the cream and add the parmesan cheese. Salt and pepper generously.
- Divide the fuzi in four soup plates. Cover them with cream.
- Grate thin slices of truffles on the pasta and serve quickly.