Ingredients

• 1 pound fresh tagliolini pasta
• 4 tablespoons butter
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• Freshly grated truffles and truffle shavings

Instructions

1. In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
2. Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.