Heavy Cream, Porcini & Black Truffle mushrooms, EVOO & Fleur de sel
Keeps 2 months (freezer) / 1 week (fridge)
Use 1-2 tbsp per pasta portion (the lines on the stick indicate tbsp). While your pasta is cooking, melt the butter in a separate pan on low heat (if your pasta isn't ready when your butter is melted move your pan away from the burner). Turn up the heat to medium, add a small ladle of pasta water and swirl to help emulsify. Add your pasta, swirl again to coat with gloss while it finish cooking 30sec.