Cut the butter into small cubes, set aside.
In a large sauce pan, bring the vegetable stock to a low boil. Slowly whisk one cube of butter at a time into the pan.
Once all the butter has completely melted, add the Oliva! White Truffle Oil and stir.
Add half the parmesan cheese and continue stirring until slightly melted. Add the remaining parmesan and season sauce with salt & pepper.
Bring a large pot of water to a rolling boil. Season heavily with salt.
Cook pasta in water according to package instructions until al dente.
Transfer pasta into the sauce pan along with 1 tbsp of the pasta water.
Toss pasta thoroughly in the sauce.
Top with chopped chives and serve immediately!
Ingredients
Directions
Cut the butter into small cubes, set aside.
In a large sauce pan, bring the vegetable stock to a low boil. Slowly whisk one cube of butter at a time into the pan.
Once all the butter has completely melted, add the Oliva! White Truffle Oil and stir.
Add half the parmesan cheese and continue stirring until slightly melted. Add the remaining parmesan and season sauce with salt & pepper.
Bring a large pot of water to a rolling boil. Season heavily with salt.
Cook pasta in water according to package instructions until al dente.
Transfer pasta into the sauce pan along with 1 tbsp of the pasta water.
Toss pasta thoroughly in the sauce.
Top with chopped chives and serve immediately!
