Fettuccine With White Truffles and Chives

• 1 pound imported or homemade fettuccine
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped chives
• 1 large white truffle, or 2 small (about 3 1/2 ounces)

1. If using imported fettuccine, cook it according to the directions on the package.
2. If using homemade fettuccine, add it to a pot of boiling water, return the water to a boil and cook the fettuccine about 1 minute, until just tender.
3. Meanwhile, bring the cream to a boil in a large saucepan and then immediately transfer it to a stainless-steel bowl large enough to hold the cooked fettuccine.
4. Stir in the salt, pepper and chives.
5. When the fettuccine is cooked to the desired tenderness, remove approximately 1/3 cup of the cooking liquid from the pot and add it to the cream.
6. Drain the fettuccine in a colander, shaking it well to remove all excess water.
7. Add the drained fettuccine to the hot cream mixture and toss it well for about 30 seconds, until all the strands are coated.
8. Most of the liquid will be absorbed by the fettuccine.
9. Divide the fettuccine among 6 plates and pour over it any juices remaining in the bowl.
10. Using a vegetable peeler or truffle slicer, shave the truffle directly on top of the pasta and serve immediately.

heavy cream, salt, freshly ground black pepper, chives, white truffle

Taken from cooking.nytimes.com/recipes/4673 (may not work)