Truffle pasta with tagliatelle

Bring a pan of water to the boil and add 3 tablespoons of salt. Add the tagliatelle to the boiling water and cook according to the packet instructions until al dente. Meanwhile, melt half the butter in the pan.
Before draining the pasta, remove approx. 150 ml of the cooking water and use it to deglaze the butter directly. Then add the drained pasta to the pan, mix with olive oil, the remaining butter and the Parmesan until the pasta is creamy. Season to taste with salt and pepper and add a little more cooking water if necessary.

Arrange the pasta on two warmed plates and grate a generous amount of truffle and Parmesan over it. Drizzle with a few drops of olive oil.