Egg Taglierini with butter and truffle

  • Difficulty


  • 500 g Taglierini n° 105 all’uovo
  • 125 g Butter
  • 6 tbsp broth (or white wine)
  • 1 white truffle, brushed
  • 100 g flakes Pecorino cheese, very finely sliced
  • salt and ground pepper
Taglierini n° 105 all’uovo


Cook the pasta for a few minutes in plenty of boiling salted water then toss it in a colander and leave to drain, finely put it into a preheated bowl.Then melt the butter in a small pan, add the broth or the wine, toss all the ingredients over the pasta, mix well and season with salt and pepper. Grate the truffle over the individual dishes, sprinkle with parmesan and serve.