This is one of those recipes that came together because I was cleaning out the fridge and the ricotta was approaching it’s expiration date. Simple, quick and delicious!
Ingredients:
8 oz pasta
4 oz ricotta
2 oz truffle slices in olive oil
2 oz parmesean, grated
4 TBSP parsley, minced
Truffled salt
Cook pasta according to package.
In a 12 inch skillet, heat ricotta over low heat, add the pasta and a little pasta water to thin. Remove from heat and stir in remaining ingredients.
Serves 2.
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