Our signature Entrée, the Cognac Flambéed Truffle Pasta with Black Italian Truffle is cooked in front of you in a wheel of Parmesan Cheese.

Cognac Flambéed Truffle Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

In a large skillet, melt the butter over medium heat. Add the heavy cream, salt, and black pepper. Stir to combine and let simmer for 2-3 minutes until slightly thickened.

Making the Cream Sauce

Add the cooked pasta to the skillet with the cream sauce and toss to coat. Slowly add the cognac around the edges of the skillet, then carefully ignite it with a long lighter. Allow the flames to subside as the alcohol burns off.

Once the flame has extinguished, add the sliced black truffle and toss everything together. Gradually add reserved pasta water if the sauce is too thick. Serve immediately in the hollowed-out wheel of Parmesan cheese.

Combining with Truffle and Cheese

Pasta (Fettuccine or Tagliatelle)