1. To clean the truffle immerse it into a bowl of lukewarm water and brush off the dirt with a vegetable brush
2. Change the water and rewash a second time until all the dirt is gone

Making the sauce

1. Melt the butter in a frying pan at a medium/low temperature 
2. Shred the truffle
3. Add the shredded truffle and let it saute in butter for a few minutes
4. Now you can add the white wine if you wish(0.25 cup dry white wine)
5. In the meantime, boil the fresh tagliatelle for 3 minutes, and when it is ready,add the drained pasta to the skillet 0.5 lb fresh tagliatelle,0.5 tbsp salt
6. Stir well until the pasta is well seasoned with the truffle and the butter
7. Transfer into a serving dish and add the freshly grated Parmigiano Reggiano (0.5 cup freshly grated Parmesan)

NOTES

Use a good quality butter

• Pasta should be fresh tagliatelle. Either make it yourself or buy it fresh from a shop
• Use only the original Parmigiano Reggiano and grate it freshly over the finished dish.