- Summer Truffle Slices
- 180g of egg tagliatelle
Fill a pot with water and salt. Once the water boils, pour the noodles and stir.
- Meanwhile, in a non-stick pan melt two nuts of butter helping you with a little cooking water.
- Once the cooking time of the tagliatelle is over, drain them and pour them into the pan with a.
- Stir the pasta, add a little bit of water if necessary and the Parmigiano Reggiano to taste, until you create a cream.
- Finally, serve and garnish the tagliatelle with the slices of summer truffle. Enjoy!