Classic White Truffle Pasta

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When cleaning the truffle, do not wet it. Merely brush it with a soft brush to remove any dirt. Shave or cut paper-thin. Store any leftover truffle wrapped in a paper towel then placed in a sealed plastic container. Keep in the refrigerator and use within a week.

Ingredients

1 lb. homemade fresh egg pasta, or other dried pasta
6 quarts boiling salted water
6 to 8 Tbs. unsalted butter
Salt and freshly ground black pepper to taste
1/2 C. freshly grated Parmigiano-Reggiano cheese
1 fresh truffle

Directions

Warm 4 to 6 soup dishes in a 200-degree oven. Drop the pasta in the boiling water and cook at a boil until barely tender to the bite. Drain in a colander and return to the pasta pot. Toss with the butter, salt and pepper to taste, and the cheese. Use tongs to pile the pasta in individual heated soup dishes. At the table, shave a generous amount of the truffle over each serving. Serves 4 to 6.