Tagliatelle with truffle and portobello mushrooms

Chop and poach the onion with a little olive oil in a frying pan until golden brown.

Add the previously sliced portobello. Season with salt to taste and let them cook well with the pan covered, stirring from time to time.

On the other hand we boil the pasta. Let it cook for 1 minute less than what is indicated on the package.

Keep 1/2 glass of cooking water and strain the pasta.

Add the pasta to the pan and mix. Then add the 2 tablespoons of truffle sauce and 1 ladle of cooking water. Stir for 1-2 minutes so that it integrates well. Remove from the heat.

Serve, add ham shavings and parmesan cheese and ready to enjoy!