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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