Step 1

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Before draining, reserve 1 cup pasta water.

Step 2

While the pasta is cooking bring the butter, cream and grated garlic to a very low simmer in a large skillet. Add a pinch of salt and a few turns of freshly cracked black pepper.

Step 3

Add the cooked pasta and 1/2 c of pasta water to the skillet with the butter and cream mixture. Sprinkle in the cheese and truffle oil, toss to coat, adding more pasta water as needed, until sauce is velvety smooth and blankets the pasta completely. Taste and season with additional salt as needed.

Step 4

To serve, divide the pasta between bowls and top with fresh pepper and extra grated parm!