Bring a large pot of water to a boil and add a generous pinch of coarse salt.

Cook the tagliatelle according to the package instructions or until al dente.

Grate the Pecorino Romano until you have three heaping tablespoons.

Heat the crème fraîche in a saucepan over low heat and add the grated Pecorino.

Stir continuously until the cheese melts and forms a smooth, creamy sauce.

Season generously with freshly ground black pepper (no need for extra salt, as the cheese is naturally salty).

If the sauce is too thick, add a splash of hot pasta water to adjust the consistency.

Grate half of the truffle into a fine powder.

Thinly slice the remaining half using a mandoline or a sharp knife for delicate, even pieces.

Drain the cooked tagliatelle, reserving some pasta water.

Add the pasta directly into the saucepan with the Pecorino cream and toss gently to coat every strand in the rich sauce.

Sprinkle in the grated truffle and mix well to infuse the dish with its deep, earthy flavor.

Taste and adjust seasoning if needed.

Twirl a portion of the creamy truffle pasta onto each plate for an elegant presentation.

Garnish with a few delicate slices of fresh truffle.

Drizzle with a touch of truffle oil for an extra layer of aroma and richness.

Enjoy this luxurious pasta dish while warm, allowing the flavors to shine at their best.