Classic Tagliatelle with Black Winter Truffle
- 350g tagliatelle
- 50g black winter truffles, shaved
- Pinch freshly ground nutmeg
- Parmesan cheese, grated
- Salt and pepper
- Cook the pasta al dente. Drain and transfer to a warm bowl.
- Toss with pats of butter, parmesan cheese, a generous amount of black pepper and nutmeg.
- Garnish with truffles and extra parmesan cheese.