Tagliatelle with truffle

Ingredients

To serve four:
gr 320 (11 oz.) egg tagliatelle
gr 45 (1 oz.) butter
white truffle
gr 45 (1 oz.) grated Parmesan cheese
chicken or beef stock
salt as necessary

Method

Cook the tagliatelle "al dente" in plenty of boiling salted water. Drain, then pour in a pan and toss on high heat, adding the butter and white truffle diluted in a little stock. Sprinkle with Parmesan cheese. Serve hot.