Ingredients [Serves 4]
Fresh egg yolk tagliolini 400 gr.
Coarse salt butter: 100 gr.
Grated Parmesan: 40 gr.
Fresh Alba truffles: 10 gr. per person
Parmigiano Reggiano flakes to decorate: 40 gr.
Chicken stock 200 gr.
Fine salt: to taste
Black pepper: to taste

Preparation
As we come into autumn, the white truffle becomes the most coveted ingredient in kitchens around the world. As a good Italian, I recommend fresh truffle from Alba. Boil the pasta as usual, drain, and deposit in a nonstick pan where you have placed the butter. Add the grated Parmesan, and bring everything together with a little chicken stock. Cook and add the salt and pepper. Cover the dish with the white truffle from Alba and flakes of Parmigiano Reggiano. ■