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Boil the pasta in water with a tablespoon of salt.

Prepare the mushrooms by cleaning and slicing them thinly.

Prepare the beef by drying it with paper towels and seasoning it with salt and black pepper.

Cook the beef in hot oil until fully cooked, then dice it into small pieces.

Sauté the sliced mushrooms in the remaining oil until slightly firm and browned, seasoning them with salt and pepper.

Add the diced beef to the mushrooms.

In a separate pan, melt butter, add minced garlic, and cook for a few seconds.

Add flour to the melted butter and garlic, then gradually whisk in the milk to create a smooth bechamel sauce

Stir in the cooking cream and a spoonful of the pasta water.

Season the sauce with salt, pepper, and dried truffle, then bring to a simmer.

Add the cooked pasta, beef, and mushrooms to the sauce and mix until well combined.

Serve hot, garnished with parmesan cheese and fresh parsley.