Ingredients
- 300 g rigatoni 89
- 50 g young ewe’s milk cheese
- 60 g pecorino romano (mature ewe’s milk cheese)
- 30 g butter
- 1 small truffle
- evo oil
- salt
- pepper
Preparation
Cook the rigatoni in plenty of boiling salted water and drain al dente. Heat the butter with a little evo oil in a frying pan, add the young ewe’s milk cheese and the pecorino romano cut into cubes. Stir quickly but delicately to blend everything and add the pasta. Adjust the seasoning with salt and pepper and grate on a little truffle stirring delicately so as not to break up the ingredients. Turn into a heated dish and finish with another grating of truffle in thin flakes over the rigatoni in the centre of the dish.
