I knew you were… truffle… when you walked in
There are TWO dishes that we seem to never get tired of when we drop by Mamou and that’s, obviously, their steaks and Mamou’s Lorenzo Truffle Cream Pasta!
We bet you can already smell the rich scent of truffle oil while reading this… have you ever thought of making this dish yourself? Now’s the best time to experiment and work on those cooking skills and we promise– this recipe hack is simple but oh so flavourful!
Also read: Your Guide to Italian and Spanish Food Delivery Available Now
The master of food hacks– we tried out this recipe from Pepper.ph, it has minimal ingredients but packed with flavour. Try it yourself!
Lorenzo Truffle Cream Pasta
Ingredients
- 250 g uncooked De Cecco spaghettini, follow packet’s instructions
- 1/4 cup salted butter
- 1 cup cooking cream
- 1 tbsp truffle oil
- 1/2 tsp salt, can add more if you like
- 1/4 chicken bouillon cube, optional
- 1 tbsp parmesan cheese, grated
- parsley, for garnish
- salt, to taste
Procedure
- Grab your cooking pan and begin to melt the butter along with the cooking cream
- Add the truffle oil and start seasoning with salt and the chicken bouillon
- When you notice the cream mixture simmering, add in the cooked spaghettini then season some more to taste.
- Once well combined, transfer to a plate and sprinkle the grated parmesan and garnish with parsley.
- Dig in!
Looking for more recipes to try? Simply type RECIPE in the Booky Guide to see the different things you can make at home from Ube Cheese Pandesal to famous restaurant dishes like Conti’s Baked Salmon.
Cover image from Mamou’s Facebook Page.
