Fettuccine With White Truffles

• 4 quarts cold water
• Coarse salt
• 12 ounces fettuccine
• 3 tablespoons unsalted butter
• 1/2 to 3/4 cup heavy cream
• Freshly ground pepper to taste
• 2 tablespoons freshly grated Parmesan cheese
• 1 small white truffle (about 2/3 of an ounce)

1. Bring salted water to a rolling boil and cook the fettuccine until al dente.
2. Drain.
3. Meanwhile, put the butter and cream into a saucepan and heat through.
4. Add the pasta and toss.
5. Season with salt, pepper and cheese.
6. Place the pasta on heated individual plates and grate some truffle on each serving.
7. Pass more Parmesan cheese separately.

cold water, salt, fettuccine, unsalted butter, heavy cream, freshly ground pepper, parmesan cheese, white truffle

Taken from cooking.nytimes.com/recipes/1103 (may not work)