Step 1

Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).

Step 2

Place a large saute pan over medium heat, and add the olive oil. Add garlic and cook for 1 minute until fragrant. Add white wine and let steam for a few seconds until the alcohol evaporates.

Step 3

Add heavy cream, and whisk. When bubbles form reduce the heat to very low heat and add a bit of salt and pepper to taste. Whisk again.

Step 4

Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of parmigiano cheese and the truffles. Stir to combine. Turn the heat off. Cover with lid.

Step 5

Add pasta to boiling water. Cook according to al-dente package directions. Follow this guide to know when it is done.

Step 6

Once pasta is cooked, reserve ½ cup of the cooking liquid. Drain the pasta and add to the pan with the truffle cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water (you may not need to add any it depends on the type of pasta you use).

Step 7

Add the remaining Parmigiano cheese, and stir until the pasta is well covered with the creamy truffle sauce. Serve hot and top with a sprinkle of extra cheese.

Step 8

Serve right away, garnished with truffles slices, and Buon Appetito!