1 pound fresh ricotta cavatelli
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 cup freshly grated Romano cheese
Salt and freshly ground white pepper
White truffle oil
Fresh chopped parsley
Cook the cavatelli in a large pot of boiling salted water, stirring occasionally, until al dente; drain and return to the pot. Meanwhile, warm the cream in a small saucepan over low heat. Add the butter to the cavatelli and toss well, then add the cream and cheese and toss to coat. Season with salt and white pepper, transfer to a warmed bowl and drizzle with white truffle oil. Sprinkle with parsley and black pepper and serve.
