Servings: 3 Cooking time: 30 minutes

Ingredients:

• 400 g of Fresh tagliatelle pasta

• 25g of Fresh Winter Black Truffles

• 5 tbsp. extra virgin olive oil

• garlic

• thyme

• 15g of our Premium dried porcini mushrooms

• 80ml of white wine

• 200 ml of double cream

• salt and pepper

• 40 g of Parmesan cheese

Soak the porcini in warm water for about an hour. Chop the garlic thinly and place it in a pan with the olive oil. Cook until golden. Add the thyme. Drain the mushroom and add them in the pan. Keep the brown water from the mushrooms for later. Cook the porcini mushrooms for about 15 minutes adding the brown water. In a big pot add some salt, bring to boil and cook the tagliatelle for 3-4 minute (read the cooking time on the packet). In the meanwhile, when the mushrooms start frying, add the white wine and let it evaporate. Pour the double cream, cook for a minute and turn the heat off. Coat the drained pasta with the sauce, add salt and pepper to taste. Great some Parmesan Cheese and Shave the Fresh Winter Black Truffle at last. Serve immediately. Buon appetito!