for 4 people
– 400 grams of Strangozzi
– 200 grams of black truffles from Norcia
– 40 g of oil
– 1 truffle butter
– 1 clove of garlic
Take the fresh truffle, brush under running water. In a pan heat oil with garlic. Chop 100 grams of truffles, leave it for another 100 grams flakes. Season with the truffle butter to give the right consistency. Drain the pasta and topped with the sauce.
Serve by placing the fresh truffle slices.