— with truffle cream and sausage with cheese and bacon
Boil the rigatoni in a pot with plenty of water.
At the same time, sauté the bacon in a casserole, without oil, with the same bacon fat.
When the bacon is roasted, add the cheese egg sausage cut into chunks and add the cream.
Let it boil and add the cheese and the truffle paté.
Mix well and let it boil some extra minutes until thickens.
Once the rigatoni are boiled and the sauce is thickened to a desired texture, mix altogether.
On top, grate some more cheese and a little of sliced fresh truffle to decorate.