Step 1

In a large pot of salted boiling water, cook the pasta until slightly tender. Keep about 125 ml (½ cup) of cooking water aside. Drain the pasta and oil lightly. Set aside.

Step 2

Meanwhile, in a large skillet, heat the truffle paste in the butter for about 1 minute. Add 60 ml (¼ cup) of the reserved cooking water, the Parmesan, and mascarpone cheese. Stir to combine. Cook gently until the cheese has melted.

Step 3

Add the pasta and coat thoroughly with the sauce. Add cooking water, as needed. Generously season with salt and pepper. Divide among four plates. Garnish with slices of fresh truffles.