Serving: 4 people
- 1 bag linguine pasta
- ½ cup Parmesan cheese
- ½ cup white truffle butter
- 1/2 cup grated Parmesan (to make Parmesan crisps)
- Pink salt and pepper to taste
- Fresh parsley
Bring a large pan of water to the boil, salt it generously (1 tbsp) and then cook the pasta until al dente. Reserve ½ cup of the pasta cooking water and then drain the pasta.
Add the butter to a heavy based skillet and let it melt over a low heat.
Stir the pasta into the butter, along with ¼ cup of the reserved water. Stir gently over a low heat until everything is combined. Add more water if it starts to feel sticky.
Add the parmesan and serve immediately with fresh parsley garnish.
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