Lone Linguine With White Truffle Oil

• 4 ounces linguine
• salt, to taste
• 1 egg
• 3 tablespoons heavy cream
• 3 tablespoons grated parmesan cheese
• white truffle oil, a few drops to taste
• freshly ground white pepper
• 1 tablespoon butter

1. Put on water in a pot to boil (for the pasta); when it comes to a boil, salt it generously before adding the linguine; cook for 2 minutes less than directed by the instructions on the package.
2. In a bowl, whisk the egg with the cream and Parmesan, a few drops of white truffle oil and a good grinding of white pepper.
3. When the pasta's had the time you've allocated, check to see if it is al dente; just before draining it, remove 1/2 cup of cooking liquid.
4. Return the drained pasta to the cooking pan and , on the stove, but off the heat, add the butter and about 1 tablespoon of the cooking water and stir to mix.
5. Stir in the egg mixture and keep stirring so that the pasta becomes smoothly, softly and lightly coated; taste to see if it needs any salt or truffle oil and add as desired.
6. Serve in a warm bowl.

linguine, salt, egg, heavy cream, parmesan cheese, truffle oil, freshly ground white pepper, butter

Taken from www.food.com/recipe/lone-linguine-with-white-truffle-oil-446058 (may not work)