Truffle Tagliatelle
Fresh egg tagliatelle in a butter and cream emulsion, finished with truffle shaved straight over the bowl.
Truffle is the most expensive thing on the plate and the easiest thing to waste. Cooked into the sauce it disappears; shaved over the bowl at the last second it is the only thing anyone remembers.
The pasta is rolled and cut fresh, because dried tagliatelle will not hold an emulsion this rich.
