Tagliolini with white truffle

Ingredients for 4 people
– 400 gr of pasta (of your choice)
– 50 gr of butter
– 250 ml of cooking cream
– 70 gr of white truffle
– 2 cloves of garlic
– parmesan cheese as needed
– salt and pepper as needed

Preparation
The first thing to do to bring tagliolini with truffle and cream to the table is to focus on the truffle. This will need to be cleaned of any traces of dirt on the surface and then chopped.
Set aside a small amount because you will need to slice it very thinly to garnish the dish. In a large non-stick skillet, heat some extra virgin olive oil and the cloves of garlic. Let it cook for a few minutes and then remove the garlic and add the truffle. Turn off the heat and sauté for about a minute. In the meantime, bring a large pot of salted water to a boil and cook the tagliolini for the time indicated on the package. Remember to drain them when they are still al dente because they will finish cooking with the sauce. When the tagliolini are ready, drain them and add them to the skillet along with the sauce to which you should also add some butter. Sauté for about a minute, add the cream and adjust the seasoning if necessary. The dish is ready, all that’s left is to serve your tagliolini with some truffle shavings.