G 100 White Truffle
G 400 handmade tagliatelle pasta
G 100 butter
G 80 grated Pecorino cheese
Grated lemon zest to taste
Vegetable broth to taste
Salt to taste
Melt the butter in a saucepan, remove from the heat and add the Pecorino cheese and some vegetable broth.
Let the Pecorino cheese melt slowly until you get a sauce-like consistency, add the grated lemon zest (use a microplane) and a pinch of salt.
Cook the tagliatelle in plenty of salted water until “al dente” and drain. Toss them with the pecorino sauce without thicken too much.
Arrange on a serving dish and garnish with White Truffle shaved at the last moment.