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Tonarelli with Butter Parmigiano and Black Truffle 2
This was my most expensive pasta ever because Ada got me this black truffle for Christmas, and I’m putting it to good use, period. When you’re working with truffle, the goal is simple: don’t do too much. This is one of those dishes where restraint is everything. Just butter, Parmigiano, and perfectly cooked pasta create the base, and the black truffle finishes it with that earthy, unmistakable aroma. It’s rich, elegant, and all about letting a high-quality ingredient shine.
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