Sourdough Tagliatelle With Porcini Butter, Black Truffle And Parsley

PREPARATION

Cook sourdough tagliatelle in salted water according to the package instructions. Reserve some pasta water before draining.
In a bowl, add the porcini butter. Drain the pasta and toss it with the butter until evenly coated, adding reserved pasta water as needed for a creamy texture.
Stir in some chopped parsley, plate the pasta, and finish with finely shaved black truffle.