Instructions

• Bring a large pot of water to a boil and salt it generously. Add the 8 oz pasta and cook until al dente (about 1 minute less than the package suggests).
• While the pasta cooks, grate ½ cup Parmesan and set it aside.
• Put ½ stick salted butter in a heavy-based skillet and melt over low heat.
• Grate about ¾ of the 1 oz fresh black truffle into the melted butter, stir to combine, then remove the skillet from the heat. Reserve the remaining truffle for serving.
• When the pasta is nearly done, scoop out and reserve ½ cup of the pasta cooking water, then drain the pasta.
• Return the skillet to low heat, add the drained pasta and ¼ cup of the reserved pasta water, and gently stir/toss until the pasta is coated and combined. If the pasta seems dry or sticky, add more of the reserved cooking water a little at a time (up to the remaining reserved water).
• Remove the skillet from the heat, add the grated Parmesan, and stir gently until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
• Serve immediately, garnishing with fresh parsley and the remaining grated or shaved black truffle.