Cooking time: 20 minutes
Traditional Istrian Fuži egg pasta slow-dried for added texture, and generously covered in our creamy tartufata sauce.
Cook pasta in a big pot of boiling salted water until al dente, about 10 minutes. Melt butter in a large saucepan and whisk in the cooking cream. Next whisk in the grated cheese, followed by the tartufata truffle spread.
Drain pasta and toss in saucepan until covered. Plate and sprinkle remaining cheese on top of pasta before serving.
Try it with a nice bottle of full bodied white like Istrian Malvazija or Chardonnay.