Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.

1. In a large saucepan, add 2.5 litres of well-salted water. Bring it to a boil and put in the Fusilli for 4-5 minutes
2. Meanwhile, gently melt the Truffle Butter in a frying pan. Once melted, add the Salsa Tartufata to the Truffle Butter and incorporate well.
3. 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.
4. 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.
5. 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.

Buon Appetito!

Fusilli Egg Pasta: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Truffle Butter: Unsalted butter (97%) (Milk), Black Truffle Cream (3%) (Black Truffle-Tuber Aestivum, Truffle Juice, Salt, Natural Truffle Flavouring).

Salsa Tartufata: Cultivated mushrooms (Agaricus Bisporus), Extra virgin olive oil, Sunflower seed oil, Black olives, Summer truffle 1% (Tuber Aestivum Vitt.), Aromas, Salt.

Burrata: Milk, Cream, Salt, Rennet, Acidity regulator.

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.