Tagliatelle with black truffles

INGREDIENTS:
320g Dry egg tagliatelle
200ml vegetable stock
50g butter
30g cava or sparkling white wine
25g black truffles
1 onion
1 tablespoon olive oil

1. Semi-Cook the pasta in boiling water. Meanwhile Lightly saute the chopped onion and the filleted black truffles in butter and oil.
2. Then, add the wine and continue boiling until the alcohol has evaporated. Add the vegetable stock to the pan and the semi-cooked tagliatelle and continue cooking for 2 to 3 minutes.
3.A little more of the truffle mixture can be spooned on the pasta when served.