1. Boil capunti pasta in salted water until al dente, stirring to prevent sticking.
2. Drain the pasta and put it into a mixing bowl.
3. Into the pasta add crème fraiche, grated parmesan and one teaspoon of our funghi & truffle paste per person.
4. Loosen as necessary, mix thoroughly and serve.
YOU NEED: Capunti 500g, Funghi & Truffle 90g, Parmigiano Reggiano 100g
YOU WILL NEED: Crème Fraiche
