Instructions
- Cook Pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, melt Butter in a large saucepan over medium heat.
- Add Garlic and cook until fragrant, about 30 seconds.
- Deglaze the pan with White Wine and simmer until reduced by half.
- Add Heavy Cream to the saucepan and bring to a simmer.
- Reduce heat to low and gradually add Parmigiano-Reggiano, Fontina Val d'Aosta, Pecorino Romano, and Asiago Pressato, stirring constantly until melted and smooth.
- Stir in Nutmeg and White Pepper.
- If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Add the drained Pasta to the sauce and toss to coat thoroughly.
- Finish with a drizzle of Truffle Oil before serving.
