Ingredients (serves 4):
-1 truffle (50 g)
-350g regular pasta
-1 dl liquid cream
-40g butter
-1 shallot.
Peel the shallot, chop finely, place in a sauté pan with the butter and cook for 3 minutes. Add cream, bring to the boil, season with salt and cook over low heat.
Brush and grate the truffle using a coarse-hole grater, reserving a third of the truffle, then add the rest to the cream and leave on a low heat.
Plunge pasta into boiling salted water, cook al dente, drain immediately, pour into sauté pan over cream, toss and season with pepper. Serve pasta immediately and sprinkle with remaining truffle.
by No_Diamond_5214