8 oz. fresh wild mushroom agnolotti
1/2 c. heavy cream
2 T. white truffle oil
Salt & pepper to taste
1/4 c. shredded Pecorino Romano cheese
Cook pasta in boiling, salted water according to package directions.
While pasta cooks, heat butter in a large skillet. Stir in heavy cream and truffle oil. Bring sauce to a low simmer. Season with salt and pepper to taste; add additional heavy cream or truffle oil, if desired. Drain pasta and toss with sauce. Garnish with shredded cheese.