In a frying pan, melt the butter (do not brown) turn off the heat and pour in the grated Parmesan.
Stir vigorously and season with salt and pepper, with no heat.
Chop the parsley, marjoram and chives.
Blend with the butter, so the herbs give off their aroma.
In plenty of salt water, cook the Wholewheat Maccheroncini (for 2 to 3 minutes), drain and mix with the sauce, adding a ladle of the pasta cooking water.
Stir in, with no heat.
Put on the plate and grate truffle on top.
Serve!
La Campofilone s.r.l.
società
agricola
Località Ficiarà, 27
63828 CAMPOFILONE
(FM)
Tel +39 0734 931294
Fax +39 0734 937354
lacampofilone@lacampofilone.it
lacampofilone@lacampofilone.com