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Ingredients
- 1/2 kg Ceriole, (a type of thick noodle)
- 100 gm Summer truffle, grated
- 2 Tbsp. Extra virgin olive oil
- 1 x Anchovy fillet
- 1 x Garlic clove, crushed Salt and pepper
Directions
- Dissolve the anchovy in warm oil with the garlic, remove the garlic when it has coloured.
- Add in the grated truffles, the salt and pepper and cook slowly for 5 min. Cook the ceriole in plenty of salted water till al dente, drain and reserve one c. of the cooking water.
- In a bowl mix mix the pasta with the truffle sauce. Add in some of the cooking water if too dry and serve immediately with very little grated cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 29g | |
| Calories 243 | |
| Calories from Fat 239 | 98% |
| Total Fat 27.01g | 34% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.17g | 0% |
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