Taglioni with Moser Trüffel

Recipe:

Cook the pasta in the salted water until nearly al dente. Remove and reserve about 200 ml of the cooking water, drain pasta.

Finely chop the shallots, sauté in olive oil over low heat. Grate the zest off of the lemon, squeeze out the juice, add zest and juice to sautéed onions. Pour in the reserved pasta water and the cream. Cut up the cheese, add half of the pieces to the sauce. Simmer for about 10 min. Season.

Purée the sauce and mix it with the drained pasta. Sprinkle the remaining cheese and parsley over the dish.