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Ingredients:
| 1/4 | cup | MAGNOLIA GOLD BUTTER SALTED |
| 1 pack | (250 mL) | MAGNOLIA ALL PURPOSE CREAM |
| 1 | tbsp | truffle oil |
| 1/2 | tsp | iodized fine salt |
| 1 | tsp | chicken powder |
| 1/4 | kg | fusilli pasta, cooked al dente |
| 1 | tbsp | grated Parmesan cheese |
| 1 stalk | (2.5 g) | parsley, chopped (1/2 tbsp) |
Procedure:
1. Melt butter in a pan. Add cream.
2. Add truffle oil, salt and chicken powder.
3. Add cooked pasta. Stir to coat.
4. Transfer to a plate and top with Parmesan cheese and parsley
Makes 4 servings.
(Yield: 4 cups/ 1 cup per serving)
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