400g egg tagliolini
3g truffle butter
1. Cut the tagliolini slightly thinner than usual.
2. Heat a sauté pan, add 1 teaspoon of truffle butter and some hot water to make an emulsion.
3. Add the cooked pasta, toss, add some parmesan and a ladleful of beurre blanc.
4. Heat through without allowing to boil.
5. Lay the tagliolini flat on the plate and shave the white truffle on top. The pasta should be quite wet and very hot.