Tagliolini with black truffle

Ingredients for 4 people
– 400g of pasta (choose your preferred shape)
– 50g of butter
– 250ml of cooking cream
– 70g of fresh summer black truffle (alternatively black truffle carpaccio or pearls)
– 2 cloves of garlic
– Parmesan cheese to taste
– Salt and pepper to taste

Procedure
The first thing to do to bring tagliolini with truffle and cream to the table is to focus on the truffle. It must be cleaned of any traces of dirt on the surface and then chopped.
Set aside a small amount to be thinly shaved and used as a garnish for the dish. In a large non-stick pan, heat some extra virgin olive oil and the garlic cloves. Let it cook for a few minutes, 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. Once the tagliolini are ready, drain them and add them to the pan with the sauce, also adding some butter. Sauté for about a minute, add the cream and adjust the seasoning with salt and pepper if necessary. The dish is now ready, all that’s left is to serve your tagliolini with some truffle shavings.