Truffle Dust Pasta with Sliced Wagyu Steak

Ingredients

1 Box Marilungo Tagliatelle Al Tartufo Nero Pasta

1 tablespoon truffle oil

2 tablespoons butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon truffle dust (adjust to taste)

Salt and pepper to taste

1 Wagyu steak

Fresh parsley or chives, chopped (for garnish)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Wagyu steak: Season the sliced Wagyu steak with salt and pepper. Heat a skillet or grill pan over high heat. Cook the steak for about 2-3 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the heat and let it rest for a few minutes. Slice the steak into thin strips and set aside.
3. Make the truffle sauce: In a large skillet, heat the truffle oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Stir in the truffle dust and season with salt and pepper to taste.
4. Combine the pasta and sauce: Add the cooked pasta to the skillet with the truffle sauce. Toss to coat the pasta evenly with the sauce. Cook for another 1-2 minutes, allowing the pasta to absorb the flavors of the sauce.
5. Serve: Divide the truffle dust pasta among plates or bowls. Arrange the sliced Wagyu steak on top of each portion. Garnish with fresh parsley or chives. You can also sprinkle a little more truffle dust on top for extra flavor, if desired.