Tagliatelle al tartufo estivo

Cook the tagliatelle pasta in a large pot of salted boiling water according to package instructions until al dente.

While the pasta is cooking, melt the butter in a large skillet over medium heat.

Add the heavy cream to the skillet and bring to a gentle simmer, stirring occasionally.

Stir in the grated black truffles and Parmesan cheese, mixing well until the cheese is melted and the sauce is creamy.

Season the sauce with salt and freshly ground black pepper to taste.

Once the pasta is cooked, reserve a cup of pasta water and then drain the pasta.

Add the drained pasta to the skillet with the truffle sauce, tossing to coat the pasta evenly.

If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

Serve immediately, garnished with additional grated truffles, chopped parsley, and more Parmesan cheese if desired.

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