1 lb angel tagliatelle pasta
8 oz baby bella mushrooms chopped
3 garlic cloves
3 Tbsp minced fresh cilantro
Fresh cracked black pepper
Fresh grated Parmesan cheese
Cook pasta according to the package, strain and set aside. Preheat a cooking pan over medium heat.
Add about a tablespoon of truffle oil and mushrooms. Sauté mushrooms until almost cooked.
Press garlic and add it to the pan. Sauté until fragrant.
Add pasta and stir well.
Add remaining truffle oil, cilantro, salt and pepper. Sauté well.
When serving, grate fresh Parmesan cheese on top.