Acqualagna is one of the most famous towns in all of Italy for its wild mushrooms and truffles. That’s why this sauce, made with rare white truffle and bianchetto truffle, is called “La Bianca” (meaning “white” in Italian) of Acqualagna. Tips for cooking egg tagliolini to perfection: Boil a generous amount of water in a large pot (about one litre of water for every 100gr of pasta). Add coarse salt and let it dissolve before adding this egg pasta. Don’t stir for nearly the first minute to avoid breakage. These truffle tagliolini have a cooking time of 7 or 8 minutes. Tips for preparing “La Bianca” sauce: While the pasta is cooking, heat up the sauce—but don’t let it cook. This truffle sauce is very rich so a little goes a long way, but it’s very subjective! Once you’ve drained the tagliolini and mixed them with “La Bianca” sauce, I highly recommend adding a few drops of truffle-infused extra virgin olive oil and the obligatory sprinkling of parmesan. And, as any Italian will tell you, this pasta dish must be eaten hot!