Tagliatelle white truffle cream

Tagliatelle con crema di Tartufo


250 g egg Tagliatelle
40 grams of white truffle cream
50 to 60 g butter
salt q.b.


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.

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