Ingredients: fresh white truffle tagliatelle burro tartufo parmesan egg yolk

Peel the pumpkin and potatoes and cut them into cubes

Cut Brie cheese in half, horizontally. Mix the mascarpone cheese well, with a fork in a bowl, and spread evenly on one and the other half of the Brie cheese.

Pour the cream into a bowl. Cut the vanilla stick in half and grate it, finely grate the truffles and put them all together in the cream.

Put the pasta in boiling water, let it cook for about 5 minutes. Meanwhile, melt the truffle butter in a pan, when it softens a bit, add a little water from pasta to it.