Tagliolini al tartufo bianco
Clean the truffle gently using a soft toothbrush.
Melt 100g of butter over soft heat, add one smashed clove of garlic, remove it after 5 minutes and add a pinch of salt. Cook 300g of fresh tagliolini and add them to the butter 1 minute before al dente, stir well and add some pasta water for creaminess. Grate the truffle over the pasta and serve hot.