The recipe from the book Ella Martino «Taste of Tuscany» izdat of «Eksmo»
Make the sauce. Mascarpone, melt in a pan, add half the grated parmesan and pecorino. Stir everything with a wooden spoon. Tagliatelle boil for three minutes to state «al dente» in kipyascheypodsolennoy water. Fold the pasta in a colander, then mix with sousomv separate bowl.
Preheat oven to 180 ° C. In a baking dish Put the tagliatelle on top — pieces of butter, sprinkle with the remaining parmesan, ground nutmeg and cook in the oven until the butter until butter is melted. Cooked pasta remove and serve immediately on the table, sprinkled with freshly grated truffle.