Mamou has been a well-reputed institution for a food experience that hardly disappoints. One of their consistent staple among patrons is their Lorenzo Truffle Cream pasta, a dish that has made appetites dance in rejoice—it makes you forget about the existence of conscious eating.
It doesn't acquire that "umay" factor, unlike other cream-based pasta dishes. It only takes six simple ingredients to let its true flavors shine and make your eyes roll once the devouring begins.
- 250g uncooked De Cecco spaghettini, cooked to package directions
- ¼ cup salted butter
- 1 cup cooking cream
- 1 tbsp truffle oil
- ½ tsp salt, to taste
- ¼ chicken bouillon cube, optional
- 1 tbsp grated Parmesan cheese
- parsley, for garnish
- salt, to taste
Add butter to a pan over medium heat. Once the butter is melted, add cooking cream. Stir to combine.
Add truffle oil and season the cream with salt and chicken bouillon. Stir until the bouillon is dissolved.
Once cream is simmering, add cooked spaghettini. Stir to coat and season to taste.
Transfer pasta to a serving plate and sprinkle with grated parmesan. Garnish with parsley and serve immediately.
Adjust truffle oil and salt according to taste. Brands differ in terms of the intensity of truffle flavor.
Brands used: De Cecco spaghettini, Elle and Vire cooking cream.