Tagliatelle with White Truffle

Preparation:

Preparation: In a pan, brown the garlic and a sprig of rosemary in the butter, then remove them. Boil and drain the tagliatelle, then season them in the pan. Bind the béchamel with the yolk beaten with salt and pepper. Add it to the tagliatelle, add the sliced truffle, sprinkle with grated cheese. Mix gently. Put everything in a buttered pan, sprinkle with knobs of butter and put in a hot oven for about ten minutes.