Tagliatelle with Black Truffle
Cook the pasta in a pot of boiling salted water until al dente.
Peel garlic and press with a garlic press. Melt 1 tablespoon butter in a pan and saute garlic until translucent. Add wine and cream to the pot, bring to a boil briefly and stir continuously. Add truffle oil.
Drain pasta. To serve, arrange pasta on plates, drizzle with truffle cream sauce and sliced black truffle and season with freshly ground pepper.