Ingredients:
80g tartufata
a few drops of white truffle olive oil
320g Istrian fuzhi
80g butter
200g single cream
salt
pepper
Parmesan cheese

Heat the butter in a frying pan on a low heat; add cream, season it with salt and pepper and cook for a little while. Boil water in the separate pot and cook fuzi* until al dente; drain them and then pour the sauce on top. Add the Tartufa and a few drops of white truffle olive oil. Serve with freshly grated Parmesan cheese. Enjoy!

* Traditional Istrian pasta.