Fettuccine, With White Truffles

• 3 quarts water
• Half a tablespoon coarse salt
• 13 to three-quarters of a pound fettuccine
• 2 tablespoons butter
• Freshly ground pepper to taste
• 2 tablespoons freshly ground Parmesan cheese
• 1 white truffle (about one-third ounce)

1. Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
2. Drain the fettuccine and return to the saucepan you have cooked it in with the butter.
3. Add salt and pepper.
4. Turn onto individual heated plates and serve.
5. Sprinkle with Parmesan cheese.
6. Grate the truffles on top.

water, coarse salt, threequarters, butter, freshly ground pepper, freshly ground parmesan cheese, white truffle

Taken from cooking.nytimes.com/recipes/2979 (may not work)