80 g/3 oz butter pinch of freshly grated nutmeg 275 g/10 oz fresh tagliolini
80 /3 oz Parmesan cheese, freshly grated 1 small white truffle . salt and pepper


1.Melt the butter in a small saucepan and season with the nutmeg and a pinch each of salt and pepper.
2.Cook the tagliolini in a large pan of salted, boiling water until al dente, then drain and tip into a warm serving dish.
3.Pour the melted butter over the pasta, sprinkle with the Parmesan and then shave the truffle over the top.

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