As prepared by Michael’s On East Executive Chef Jamil Pineda. This indulgent dish, named in honor of Michael’s On East Co-Proprietor Michael Klauber’s daughter Molly Klauber Biter, is featured on Restaurant’s lunch, lounge and dinner menus.
4 ounces Pasta (elbow, penne or ziti)
2 cups Heavy Cream
1 teaspoon Garlic, chopped
1 teaspoon Parsley, chopped
3 tablespoons Truffle Oil
1 cup Grated Cheese; equal parts Gruyere, Swiss and Parmesan
1 tablespoon butter
Salt and black pepper to taste
Pot of boiling water with strainer
1. Cook pasta al dente and shock.
2. Heat cream in saucepan. Add garlic, parsley and Truffle oil. Salt and pepper to taste. Heat until the cream simmers.
3. Drop the pasta in boiling water and remove after 10 seconds. Add to cream mixture. Add cheese and continue to cook until cheese melts and sauce thickens.
4. Adjust seasoning to taste with salt and pepper. Portion into pasta bowls and serve!