Pasta with Escaped Truffle

Method

1. Soak the mushrooms in water and leave them in open air for about 30 minutes until they turn black.
2. Take fresh lasagna sheets, roll them up, and cut them to make tagliatelle.
3. In a pan, heat olive oil and fry sliced garlic and chili (optional).
4. Add the black mushrooms to the pan, season with salt, and cook on medium-low heat until tender.
5. Remove the cooked mushrooms and blend with an immersion blender to obtain a smooth paste.
6. Add two teaspoons of truffle oil to the mushroom paste and mix well. Let it rest for at least an hour (or overnight) for the flavors to meld.
7. In the same pan, add two teaspoons of the mushroom-truffle sauce, some cooking cream, and a splash of water to thin it.
8. Cook the tagliatelle in salted boiling water briefly, then transfer to the sauce.
9. Toss the pasta in the sauce, add a little more truffle oil if desired, and serve immediately.