It's ironic how I would wait close to 2 hours for breads to rise, or 30 minutes for cupcakes to bake, and yet find 13 minutes for pasta to cook too long for me to want to make any form of pasta. But I did anyway, on this certain day. I was craving for that deep, earthy and super intense aroma only possible from the one and only, truffle oil.
I love truffle anything. This love for truffle started with the now omnipresent truffle fries. I can't remember when or where I had my first truffle fry (I think it was Barracks) but it was life-changing. I've never craved for normal salted fries since. Whenever I wanted those deep fried shoestring potatoes I wanted them in truffle salt, cooked in truffle oil, served with truffle mayonnaise and parmesan cheese.
Truffle makes everything better. And so does parmesan cheese. Combined, they're unstoppable. Parmesan and truffle is a combination made in heaven. Truffle without parmesan is like... peanut butter without jelly. Impossible.
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