100g Egg pasta
15g Butter, salted
1 onion, red
1 garlic clove, crushed
150 ml sour creme for cooking
1 teaspoon truffle (tartufata)
few drops truffle oil
Fry in butter finely chopped onion, garlic and mushrooms and let the water from the mushrooms evaporates.
Pour the sour cream for cooking, add a little truffle season and let it gently boil.
Finally interfere few drops of truffle oil, remove side and with a blender make a creamy sauce.
Add the cooked pasta and mix thoroughly. Serve it on a plate and on top of grated fresh truffles.
Serve with a green salad.