Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients for 4 people

50 cl of whole liquid creams

400 g of fresh tagliatelle

10 grams of black truffles

Olive oil with truffle juice

Fleur de sel with black truffle


Let the liquid cream cool down. Add the black truffle and let it infuse while the pasta is cooking.

Cook the tagliatelle. They must be al dente.

Arrange them on each plate.

Distribute the truffle cream.

Season with a little pepper and fleur de sel with black truffle.

Finish with a drizzle of olive oil flavored with truffle.

Serve warm.