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.