Pasta cooked in broth and cheese for extra flavour! A tasty and simple recipe, with a delicious truffle flavour from the Perigord.
Peel and finely slice the shallots. Brown them in a pan with a dash of olive oil.
Add the elbow macaroni and cover with the stock. Cook for about ten minutes until the pasta is al dente. Add the butter and season with salt and pepper.
Cut the ham into strips. Cut the truffle into shavings. Add them to the pan and sprinkle with chopped chives.