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Tagliolini with Truffle and Butter
Tagliolini with Truffle and Butter
(Tagliolini Al Burro e Tartufo)
 
 
Ingredients:

3 oz (80 grams) butter
10 oz (275 grams) fresh Tagliolini pasta
3 oz (80 grams) Parmigiano cheese, freshly grated
Pinch of freshly grated nutmeg
1 small black (or white) truffle
Salt and pepper 

Directions:

Melt the butter in a small saucepan and season with the nutmeg and a pinch each of salt and pepper.

Cook the tagliolini pasta in a large pan of salted, boiling water until 'al dente'.

Drain and tip into a warm serving dish.

Pour the melted butter over the pasta.

Sprinkle with the Parmigiano cheese.

Shave the truffle over the top of the dish. Serves 4.

That's it!
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