- 320gr Tagliolini
- 120gr Grated Parmigiano Reggiano
- Whole Black Truffle
- 70gr Truffle Butter
- Truffle Oil
Cook tagliolini in boiling salted water for 4-5 minutes.
Meanwhile, melt the truffle butter in a pan.
Drain the pasta in the pan, add grated Parmigiano Reggiano and delicately blend the ingredients (Our Chef ‘s Tip: use a bit of cooking water if you want to make the sauce even more creamy).
Serve the tagliolini in dish and shave delicious withe truffle slices.
Complete the dish with a drizzle of truffle olive oil.