Ingredients
- 320 g Tagliatelle
- 120 g truffle sauce
- 50 g grated Parmigiano Reggiano
- 40–50 g truffle carpaccio
- 25 g butter
- White truffle extra virgin olive oil
- Salt
- Black pepper
Preparation of the recipe
1
Cook the Casa Rinaldi tagliatelle in salted water. Meanwhile, gently heat the truffle sauce with the butter and a few tablespoons of the pasta cooking water.
2
Drain the pasta al dente and transfer it to the pan. Toss with the truffle sauce and Parmesan, adding a little pasta cooking water until you achieve a creamy consistency.
3
Shape the tagliatelle into a nest on the plate. Finish with slices of truffle carpaccio and a drizzle of Casa Rinaldi white truffle extra virgin olive oil.
