Truffles have a substantial presence on La Giostra’s menu – and for good reason. The rare mushroom gives any dish an elegant touch. When using truffles, however, it’s best to keep the ingredient list minimal, allowing the distinct earthy flavor to shine through.

Serves 6

In a large stock pot, bring water to a boil and add a generous amount of salt. Add the pappardelle and cook according to the directions on the package.

While the pasta is cooking you can make the sauce. Add olive oil and cream to a large sauté pan and cook on low heat until it begins to thicken, about 4 minutes. Add the shaved truffles and cook for 2 minutes, stirring frequently. Remove from heat.

When the pasta is al dente (has a slight bite to it) add it directly to the truffle sauce. Stir to coat evenly. Season with pepper and serve with shaved Parmesan cheese.