- 1/2 stick unsalted butter- 1 cup heavy cream- 2 teaspoons white truffle cream- 5 ounces grated parmesan- 1 pound fettuccine- black truffle
Bring a pot of generously salted water to a boil.
Cook the pasta according to the directions on the package. Undercook by 1 minute.
While the pasta is cooking, bring the cream and the butter to a simmer.
Remove from the heat and whisk in the parmesan cheese and the truffle cream. 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.
Thinly shave slices of fresh truffle over the top of the pasta.
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