1 garlic clove, olive oil, parsley and Parmesan cheese
Preparation:
Boil the pasta. Meanwhile, prepare a sauté with olive oil and garlic. Once it starts to cook, add the truffle and let it cook for about 3 minutes, then add the white wine and let it reduce until evaporated.
Add the cream. Once the pasta is ready, drain it and combine with the sauce. Season with parsley and grated Parmesan cheese and serve hot.
