- 1 table spoon butter
- 1 table spoon flour
- 1 cup of milk
- 1 Castello® White with Truffle
- 4 large champignons
- 2 spring onions
- Fresh Basil
- 2 tea spoons of white pepper
- About 200 grams of tagliatelle
Melt the butter in a saucepan. Add flour and stir to mix the butter and the flour. Add the milk little by little by stirring with a whisk until the flour starts to thicken. Add White pepper and Castello® White with Truffle. Mix everything together with a ladle until you have a thick cheese sauce.
Cook the pasta al dente and drain the water. Cut the champignons in slices and fry them golden in a little butter. Mix champignons together with the cheese sauce and basil. Pour over the tagliatelle. Sprinkle a bit of fresh spring onion and serve.