Ingredients for 4 people:
250g (1 pack) Tagliolini all'uovo Tartuflanghe-eggpasta
90g Tartuflanghe Porcini Mushroom and truffle Cream
10 dl cream
Parmigiano reggiano, grated
Preparation:Warm the Porcini mushroom and Truffle Cream in a large saucepan together with the cream. Set the skillet aside. In the meantime, bring 2 litres of salted water to a boil and cook the egg pasta for about 3 to 4 minutes. Drain the pasta, place it in the saucepan and toss it together with the sauce for about 2 minutes. Seve it while hot with some grated Parmesan Cheese on top.