1 pagkage of tagliatelles
150 ml cream fresh
40 g truffle butter
3 tablespoons finely chopped chive
100 g grated parmesan
Boil the tagliatelles in salted water. Heat the cream in a large pan at medium temperature. Add the truffle butter, salt and pepper. Lower the heat and stir until the butter melts. Add the tagliatelles in the pan and mix together with the cream. Serve the pasta and season with chive and parmesan.