Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb Garganelli pasta
3/4 cup heavy cream
1/3 cup Gorgonzola Dolce
2 tbsp. Parmigiano Reggiano, finely grated
1 tbsp. black truffle paste or white truffle oil
Bring a large pot of water to a boil. Meanwhile, add the heavy cream to a saucepan and simmer for 4-5 minutes to thicken the sauce.
Remove from heat and whisk in the Gorgonzola, Parmigiano and truffle paste (or oil) until smooth. Add more of each to taste.
One the water is boiling, add plenty of salt. Cook the pasta until it is al dente.
Strain and add to a sauté pan along with the truffle cream sauce. Toss over low heat until combined.
Plate and top with more grated Parmigiano and serve!