PREPARATION: 5min ~ COOK: 8min ~ READY IN: 15min
- Grate half of the truffle into a bowl with the milk and set aside to infuse. Grate the remaining truffle into a hot saucepan along with the butter, cream and thyme. Once heated through add the milk mixture to the saucepan.
- Meanwhile, in a big pot of salted, boiling water add the tagliatelle and cook for 5 minutes or until al dente.
- Add the pasta to the saucepan with the truffle sauce and toss to combine. Toss through the parsley and parmesan and serve. Garnish with extra parmesan, parsley and truffle oil.