Cooking instruction
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.
