Maccheroni with a Truffle Cream Sauce

• 4 ounces maccheroni
• ½ cup heavy cream
• 2 tablespoons

Bring a large pot of water to a boil. Add a pinch of salt. When it again reaches a full boil, cook the maccheroni until al dente.

Drain well and put in a medium-sized pot. Add the cream, parmigiano, and truffle. Cover and let the ingredients warm over a very low flame for 1 minute. Uncover and stir continuously until the sauce is hot, though not boiling, and the pasta is thoroughly coat