A tasty combination between the most precious “mushrooms” of our land, Porcini and truffle. The large amount of eggs in our pasta enhances the taste of this fine combination.
Chef’s tips: bring 2 litres of water to boil adding in the salt. Add the pasta and cook for 4 to 5 minutes until “al dente” or still firm. Melt the butter in a separate saucepan. Drain the pasta and return it to the saucepan. Combine the pasta and melted butter or olive oil and toss over medium heat for about one minute. Add the grated Parmesan Cheese and serve immediately.