Ingredients for 2:
· 150 g Tagliatelle
· 3 tbspoons Black Truffle Pearls
· Fresh Truffle (Tuber melanosporum)
For the sauce:
· ½ onion
· 500 ml heavy cream
· 100 g Fungi Porcini
· 10 g Parmigiano Reggiano
· Salt and pepper
Clean the fungi porcini and dice it. Boil the pasta. Put a skillet to a medium heat with oil, and add the diced onion and the fungi porcini. Sauté it until tender, add the heavy cream, and season it with salt and pepper. Blend it until smooth.
Mix the tagliatelle with the sauce, and grate cheese and truffle over it. When serving, add the Black Truffle Pearls.