Creamy Black Truffle Pasta
Pasta with Truffle
Pasta with Truffle 1


  • 600 g fresh egg fettuccine, linguine or penne pasta
  • 150 g salted butter
  • ½ cup fresh cream
  • 100 g freshly grated parmesan
  • 100 g fontina, diced
  • 4 tsp Great Southern Truffle Black Sauce


1. Cook pasta in boiling salted water for a couple of minutes, until al dente.

2. Meanwhile, melt butter in a frying pan and add fresh cream and Great Southern Truffle Black Sauce.

3. Drain pasta and add to the frying pan with parmesan and fontina and toss well to combine.

4. Transfer to warm serving bowls and serve.

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