In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente
', remove the pasta from the pot and drain
, saving some pasta water.
the butter in a saucepan
, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle