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    Ingredients for 4 people:
    350 g of Rustichella d'Abruzzo egg tagliatelle
    75 gr of Parmigiano Reggiano
    1 shallot
    ½ glass of dry white wine
    75 ml of Rustichella d'Abruzzo extra virgin olive oil
    1 Tuber Aestivum Truffle
    1 sprig of parsley
    Black pepper to taste

    In a pan, gently fry the thinly sliced shallot with a sprinkling of black pepper. Once it is golden, blend with half a glass of white wine and let it evaporate. Meanwhile, cook the egg Tagliatelle in plenty of salted water and once cooked, drain and pour them into the pan with a drizzle of oil. Stir over low heat adding the chopped parsley, a sprinkling of ground pepper, and turn off after a minute. Serve and add thin flakes of truffle completing with grated Parmesan.

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