Instructions

• 1 Bring a large pot of water to a boil.
• 2 Place a large saute pan over medium heat, and add the olive oil. Add garlic and cook for 1 minute until fragrant. Add chicken broth and let steam for a few seconds.
• 3 Add heavy cream, and whisk. When bubbles form reduce the heat to very low heat and add a bit of salt and pepper to taste. Whisk again.
• 4 Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add parmigiano cheese. Stir to combine. Turn the heat off. Cover with lid.
• 5 Add salt and pasta to boiling water. Cook according to al-dente package directions.
• 6 Once pasta is cooked, reserve 1/2 cup of pasta water. Drain the pasta and add to the pan with the cream sauce. If the sauce looks dry, add a bit of the reserved pasta water.
• 7 Stir until the pasta is well covered with the cream sauce. Garnish with shaved black truffles and a sprinkle of cheese.