Tagliatelle with White Truffle

The first news of the truffle dates back to the 1st century AD, thanks to the Greek philosopher

Plutarch of Chaeronea handed down the idea that the precious mushroom was born from the combined action of water, heat and lightning, from which several poets drew inspiration, including JUVENAL, who explained that the origin of this mushroom was due to a lightning bolt thrown by Jupiter near an oak tree (a tree considered sacred to the father of the gods).
Since Jupiter was also renowned for his prodigious sexual activity, truffles have always been attributed with aphrodisiac qualities. So what better way to enjoy them than with a delicious tagliatelle with truffles?
A simple and tasty recipe: Tagliatelle with Truffles:
Ingredients: Serves 6
– 600 g fresh egg tagliatelle, olive oil, 100 g anchovies, 80 g white truffle cream, parmesan cheese, 80 g black truffle carpaccio
Preparation: Heat two inches of oil in a saucepan and brown a clove of garlic (remove). Remove the pan from the heat, sprinkle with chopped anchovies, and once they've melted, add the white truffle cream and some of the cooking water. Return the pan to the heat. Reduce the heat and sauté for about two minutes. Cook the fettuccine and season with the sauce and grated Parmesan cheese. Simmer for two or three minutes and serve with a generous helping of black truffle carpaccio.