Bucatini with "Red Eye" Sugo

There's a lot of comfort flavours in this pasta! Inspired by a Southern ham & gravy dish - this "Red Eye" sugo is make with a pork brodo, parmesan and a hint of black coffee. The bucatini is topped with a cultured truffle butter & crisp rosemary.

Serving For Two People

— 300g Bucatini
— 350g "Red Eye" Sugo
— 60g Cultured Truffle Butter
— 8g Crisp Rosemary

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 3 minutes.

2) Warm sauce over medium heat until simmering

3) Transfer cooked pasta to sauce pan and add 1 tablespoon of pasta water. Season with salt to taste.

4) Plate in 2 bowls. Finish with truffle butter and crisp rosemary

Contains dairy, pork