Preparation: 5 minutes, Cooking time: 10 to 12 minutes
- 400g fresh pasta
- 1 truffle
- 1 small pot crème fraiche (or sour cream)
- 1 clove garlic
- salt, pepper
Two days beforehand, finely slice the truffle and mix with the crème fraiche. Cover and store in a cool place.
Cook the pasta until "al dente" in equal parts water and milk seasoned with salt and pepper,
Add a clove garlic. In the meantime, heat the truffled cream, which you have lightly seasoned, and pour over the cooked and drained pasta.