Tagliolini with truffle
- 1 lb tagliolini
- 5 oz butter
- 5 oz grated Parmigiano Reggiano cheese
- 3 ½ oz truffle
Cook the tagliolini in abundant salted water. Meanwhile melt the butter in a pan and add half of the truffle. Drain the tagliolini and dress them with the sauce, Parmesan cheese and the remaining truffle cut into shavings. Serve the tagliolini piping hot.