Grandma’s sagnette

Ingredients for 4 people
– Sagnette 300 gr
– Diced pancetta 120 gr
– Onion 50 gr
– Goat ricotta 120 gr
– White truffle delight
– Olive oil to taste
– White wine
– Salt to taste

Preparation
In a pan, heat the olive oil and sauté the onion.
Once softened, add the diced pancetta, let it brown and deglaze with white wine.
In a separate pot, bring salted water to a boil and cook the sagnette for the indicated time.
Drain them ‘al dente’ keeping some cooking water.
Finally, add the ricotta and white truffle delight, let it thicken for 1/2 minutes on the heat.

Toss the pasta and grate some fresh truffle on top before serving.