4 people
- – 1/2 kg tagliatelle cooked al dente
- – 2 shots of Olea Juice™ EVOO
- – 1/2 finely chopped onion
- – 120 ml chicken stock
- – 20 g black truffle
- – 30 g grated parmesan
- – 50 ml cream
- – 1 tbsp chopped parsley
- – 1 tsp truffle oil
- – salt and pepper
Preparation Sauté the onion and add the stock. Add the cream and let the sauce thicken. Add the tagliatelle and before serving add the truffle and parmesan. Garnish with truffle oil, parsley.
