Bring a pot of salted water to a boil. Cook the tagliatelle according to the instructions on the package until they are "al dente". Save some of the cooking water before draining.
Melt the white truffle butter in a large skillet until it foams.
Add the cooked pasta to the butter with 1 to 2 ladles of cooking water. Sprinkle with grated Parmesan cheese and cook over low heat for one minute while tossing the pasta to coat with the sauce.
Divide the pasta among 4 warm plates, sprinkle with more parmesan and shave the white truffle on top.
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