Directions:
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Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.
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In a medium saucepan over high heat add olive oil and cream. Bring to a boil then reduce heat to medium low. Slowly whisk in parmesan cheese until combined. Add dipper and truffle sea salt.
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If the sauce is too thick or becomes clumpy add 1-2 Tbsp of pasta water to smooth sauce.
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Add pasta to pan and stir to combine. Serve immediately.
Recipe Note:
If you don't have pasta rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.
