Step 1

Bring a large pot of water to a boil. Salt it heavily.

Step 2

Shave 1/4 ounce of truffle into paper thin slices. A mandolin works well here if you don't have a truffle shaver.

Step 3

Heat a medium high-sided skillet over medium high heat. Add the butter to the pan and allow to melt and then toast until just golden brown. Remove from heat to stop the browning.

Step 4

Use a microplane grater to grate the rest of your truffle (another 1/4 ounce) into the browned butter. Then put the pan back on very low heat. Once you see light bubbles pull from the heat again. Let the truffle steep in the butter.

Step 5

Cook the fresh pasta in the boiling water for 90 second to 2 minutes, until al dente (soft but with a tiny bit of chew.)

Step 6

Put your butter skillet back on very low heat. Add the pasta straight from the pot bringing along a some of the pasta water. Stir the pasta into the butter in a swirling motion. Slowly add the cream while swirling the pasta. And then add the cheese. Once the pasta sauce is smooth and emulsified. Remove from the heat.Taste. Add salt and white pepper as needed. Sprinkle each dish with shaved truffle slices.