Quite often the pasta is cooked, tossed in butter then served on a warm plate with the truffles sliced over it on the desk. I buy my truffle oil at Wegman's (east coast grocery store) but I have also seen it at Williams Sonoma, Marshalls, HomeGoods and Sur La Table. I've never seen it right here. Since we've got three Costco's near us I do know they're all set up otherwise. Akunowicz cooks the mafaldine in boiling salted water for about two to three minutes. 2 minutes before the fries are done, open the air frying and sprinkle with 2 tbsp of grated Parmesan cheese, then cook till the cheese is melted. Finish it off with grated pecorino Sardo, and, when you've got them, grated or shaved fresh truffles for an additional-special touch. The truffle flavor on this dish is concentrated in the compound butter, which is incredibly simple to make: All you need is softened unsalted butter, black truffle paste (or finely grated fresh black truffle), kosher salt, and contemporary lemon juice.
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