Ingredients:

• fresh white truffle
• tagliatelle
• burro tartufo
• parmesan
• egg yolk
• salt
• pepper

PREPARATION:

Boil plenty of salted water in a large pot and cook the tagliatelle. Beat the egg yolk in a bowl and add salt and pepper, then add a little water from pasta. In the meantime, brush the truffle to remove any earthy residue. Melt the burro in a large pan and add half of the grated truffle, sauté briefly. As soon as the tagliatelle’s are cooked, drain them and pour them into the pan with burro and truffles. Add the beaten egg yolk and grated Parmesan and mix until you get a nice creamy sauce, stirring with a wooden spoon. Serve tagliatelle immediately hot, grate the remaining truffle sliced with a suitable tool.

Bon appetite!