400 g Mancini Pasta Pappardelle; 

1/2 cup white, semi-dry wine; 

1/2 cup cream; 

One onion; 

Jimmy Tartufi Truffle Paste; 

Jimmy Tartufi Black Truffle Oil; 

Salt to taste

Boil 4 liters of water, add salt, place the pappardelle in water and boil for 12 minutes. Chop the onion and cook on low heat for two minutes with a small amount of butter, add wine and boil until liquids partially evaporate. Add cream to thicken the mix, stir and add the truffle paste and a small amount of black truffle oil to taste. Transfer pasta in the sauce and cook it to the condition of al dente.