YOU WILL NEED

Ingredients

280g sourdough tagliatelle
1 jar of porcini butter
1 small black truffle, finely shaved or grated
Fresh parsley (optional)
Salt and pepper to taste

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.