Tagliatelle white truffle cream
Ingredients:250 g egg Tagliatelle
40 grams of white truffle cream
50 to 60 g butter
Preparation:Pour in the cream and add butter saltapasta. Heat thoroughly and stir until a smooth sauce. Cook pasta al dente and put it in the pan with the sauce, adding a sprinkling of Parmesan cheese.
The dish is ready to be served.