Tagliolini con Tartufo Nero

• 400 g fresh taglioni
• salt and pepper
• 85 g butter<

While the pasta is boiling in plenty of salted water, melt the butter in a pan, then add the sliced truffle with a few drops of truffle oil. (If using Alba truffle, the oil is not necessary.)

Drain the pasta, reserving a few tablespoons of water, and put in the pan with the butter and truffle. Add the Parmesan and some salt and pepper. Mix together well, using a little of the reserved c