Pasta With White Truffles

• 1 1/2 pounds fresh pasta (capellini or fettuccine)
• 1/2 cup unsalted butter
• 1 1/2 cups freshly grated Parmesan cheese
• 1 cup heavy cream
• Coarse salt and freshly ground pepper to taste
• About 1 ounce white truffle

1. Cook the pasta in plenty of boiling salted water.
2. Drain.
3. Meanwhile, in a large saucepan big enough to hold the cooked pasta easily, melt the butter.
4. Stir in the cheese and cream.
5. Add the cooked pasta, toss well and sprinkle with salt and pepper.
6. Put into a serving dish and grate the truffle over the pasta or serve the truffle at the table allowing each guest to help himself.
7. Serve additional cheese in a small bowl.

fresh pasta, unsalted butter, parmesan cheese, heavy cream, salt

Taken from cooking.nytimes.com/recipes/1106 (may not work)