Tajarin Sienese

A fresh egg-yolk pasta, very rich and delicate, dressed with a cream and wine sauce and topped with fine ribbons of white truffle. If you don’t want to make your own pasta, you’ll need 500g (1lb) fresh or 350g (12oz) dried all-egg tagliatelle — the yellower the better. Or combine the sauce with a pasta aromatized with truffle and finish with finely sliced button mushrooms sprinkled with a little truffle oil — not the real thing, but good enough to convey the general idea.