Tagliatelle Verde

• 1 pound green noodles
• 6 tablespoons butter
• 1 tin<

Boil green noodles in salted water until they are cooked to al dente tenderness. Drain. Melt half the butter in a large saucepan. Slice truffles thinly and sauté for a minute in butter. Add the noodles and pour over the egg yolks beaten with cream and a grating of nutmeg. Stir for a minute; remove from heat and add remaining butter.

The sauce should be creamy and the eggs should