1/2 stick unsalted butter
1 cup heavy cream
2 teaspoons white truffle cream
5 ounces grated parmesan
1 pound fettuccine
black truffle shavings
Place a large pot of water on the stove, and had a tablespoon kosher salt. Bring to a boil.
Cook the pasta according to the directions on the package. I undercook by 1 minute.
While the pasta is cooking, bring the cream and the butter to a boil.
Remove from the heat and whisk in the parmesan cheese and the truffle creme. Season to taste with salt. Set aside.
Drain the pasta, and lightly toss with some olive oil in a large serving dish.
Mix in the truffle sauce.
Shave thin slices of fresh truffle over the top of the pasta.