Serves 4 | 440 Cal per serving.

Ingredients:

• 250 g of Roma Pasta Tagliatelle
• 200 ml of heavy cream
• 5 g of black truffle
• 1 small onion, diced
• 1 clove of garlic, crushed
• 1 tablespoon of extra virgin olive oil
• Salt to taste

Preparation:

1. Cook the pasta following the instructions on the package. Drain.
2. In a frying pan, heat up the olive oil and stir-fry the onion and the garlic until browned.
3. Pour the heavy cream and add the salt. Keep stirring until it starts to boil and then turn off the heat.
4. Add the truffle, mix it well, and let it rest for 15 minutes.
5. Add the Tagliatelle to the cream and serve.
6. Use some thin truffle slices as decoration (optional).