Green Tagliatelle With Truffle
|Tagliatelle||1 Pound (Green If Available, 500 Gram)|
|Butter||4 Ounce (100 Gram, 1 Stick)|
|Freshly grated parmesan cheese||4 Ounce (100 Gram, 1 1/4 Cups)|
|White wine||75 Milliliter (1/2 Wineglass)|
|Black pepper||To Taste|
Heat 80 g/3 oz (6 tbsp) of butter then stir in the cheese.
When this has melted add the white wine, and salt and pepper to taste.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Drain and turn into a heated serving dish.
Stir in the remaining butter then stir in the sauce.
Cover the top with thin shavings of truffle. (In Italy there is a special tool for cutting truffles, but a very sharp paring knife can be used successfully.)