- 300g fresh egg tagliatelle
- 100gr rocket
- 4 tablespoons salmon roe
- 250 ml light cream
- 1 truffle
- Bring water to the boil, add a salt and pasta.
- Meanwhile, in a frying pan, add the rocket leaves and a spoonful of water.
- Simmer covered for a few minutes. Add the cream, season, then add the salmon roe and set aside.
- When pasta is cooked al dente, drain and add it to the mixture of cream, rocket and salmon roe. Mix well.
- To serve, grate some truffle for garnish.