Procedure:

We offer a first course consists of penne topped with many delicate ingredients such as fresh peas, mushrooms and truffle paste, which you can replace having the opportunity, with fresh truffle grated on pens at the last minute or with the truffle oil. Peel and wash the peas and cook them along with the diced ham in a pan with butter. Add the mushrooms, after being kept in water for a couple of hours and squeeze them well, then add salt and pepper too and mix. Cook about ten minutes, then remove from heat and add a teaspoon of truffle paste and some Truffle Oil.

Meanwhile, the pennewill boil in salted water. After draining them, put the pan with the peas and let it go on fire for a few minutes and add the cream. While stir all, add together the Parmesan cheese, allow to dry slightly so that it forms a cream, and serve sprinkled with freshly ground black pepper. In a pan, preferably earthenware, brown butter with peas and prosciutto, cut into small pieces.
Add the chopped dried mushrooms, soak in previously made and well drained.    

Sprinkle with salt and pepper, leaving the whole season for about ten minutes Remove pan from heat and add a spoonful of truffle paste, spreading it evenly. Meanwhile, boil the penne, drain when al dente, mix them with peas and put on the fire for a few minutes. Add the cream and, still stirring, let it dry at low heat    

Sprinkle with a generous grating of Parmesan cheese and mix again. After preparation is completed, distribute the penne in earthenware bowls and, before serving, sprinkle with pepper and more Parmesan.