Tagliolini with butter and truffle

Boil the tagliolini in lightly salted water.

In a pan, heat 100 grams of truffle butter.

After 3 minutes, drain the pasta and begin to stir it in the pan with the previously melted butter.

Add a drizzle of truffle oil.

With the heat off, grate the Parmesan and add a ladle of cooking water.

Once plated, use a mandolin to slice the truffle directly onto the pasta and serve.