INGREDIENTS
FOR 2 PEOPLE
200 g Rummo Tagliolini all’uovo N° 93
20 g white truffle
70 g Parmigiano Reggiano 24 months
80 g butter
Salt
DIRECTIONS
Grate the Parmigiano Reggiano and set aside. In a sauté pan, melt the butter cut into pieces, paying attention not to brown it. It must remain golden. Add a ladel of boiling unsalted water to emulsify it. Cook the Tagliolini all’uovo N° 93 in abundant salted water. When cooked (see the cooking time on the pack), move to the sauté pan, mixing with some cooking water to create a silky cream. Remove the sauté pan away from the heat, leave to rest for a minute, then add the Parmigiano Reggiano and, if necessary, some more cooking water to make the pasta creamier. Plate the Tagliolini and finish with freshly shaved white truffle. Enjoy!