Ingredients:

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

Directions:

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.