Tagliatelle with truffle oil and pecorino

For 4 people

INGREDIENTS

• 400 g tagliatelle
• 90 g grated pecorino cheese
• 2 tbsp Cauvin selection Truffle oil with pieces
• 2 tbsp crème fraîche

PREPARATION

1. Bring a large pot of water to the boil and add the tagliatelle. Cook for the time indicated on the package. 
2. Drain the pasta and save the cooking water.
3. Mix the pecorino and crème fraîche in a bowl and season with pepper.
4. Add a little of the pasta cooking water to obtain a smooth cream.
5. Add the sauce to the pasta and mix.
6. Serve the pasta on the plates and drizzle lightly with Cauvin Truffle oil.