Tagliatelle (egg pasta) with butter and black truffle
Ingredients for four persons:
- 320 gr. or 11 oz. egg tagliatelle
- 45 gr. or 1½ oz. butter and black truffle
- 40 gr. or 1½ oz. grated Reggiano Parmisan cheese
- chicken or beef stock as necessary
Preparation:
Cook the tagliatelle ‘al dente’ in plenty of salted boiling water. Drain and quickly return to the pan; toss on high heat, adding the butter and black truffle diluted in a little stock. Sprinkle a dusting of Reggiano Parmesan cheese. Serve immediately