Fusilli alla Tartufata Recipe

In a large saucepan add 2.5 litres of well-salted water. Bring it to a boil and put in the Fusilli for 3-4 minutes.

Meanwhile, gently melt the Truffle Butter in a frying pan. Once melted, add the Salsa Tartufata to the butter and incorporate well.

Transfer the Fusilli to the sauce using a slotted spoon, making sure that some of the starchy pasta water makes it in with the butter sauce (this is the secret to getting a good coating of the sauce on the Fusilli).

Remove your frying pan from the heat and sprinkle a handful of Parmiggiano Reggiano over the pasta. Toss it until the creamy sauce comes together. Add 1 tablespoon of pasta water to loosen the sauce if needed.

Plate the pasta and add your torn Burrata on top. Finish with another generous sprinkle of Parmiggiano Reggiano and a drizzle of olive oil, if desired.