Step 1

Cook the past in a tall pot of boiling water.

Step 2

Drain after reaching al dente (when there's a little bit of a bite to the texture of the pasta) -- spaghetti and fettucine about 6 minutes, penne and rigatoni about 9 minutes.

Step 3

While pasta is boiling, melt the butter in a large saucepan or frying pan with tall sides.

Step 4

Mix into the melted butter the Parmigiano cheese and cream.

Step 5

Add the cooked pasta, toss well, sprinkle with salt and pepper to taste.

Step 6

Put the pasta mixture into a large serving bowl and grate the truffle over the pasta. You may also want to serve more truffles separately at the table for guests to add to their servings.

Step 7

Serve additional grated Parmigano cheese to pass around the table also.