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Tagliatelle white truffle cream


250 g egg Tagliatelle
80 grams of white truffle cream
extra virgin olive oil
sale 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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