Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. taglierini or other long pasta
3/4 cup heavy cream
1/2 cup Parmigiano Reggiano, grated
2 tbsp. black truffle paste
Shaved black truffle slices
Bring a large pot of water to a boil.
Meanwhile, heat the heavy cream in a saucepan over medium-low heat.
Whisk in the black truffle paste and Parmigiano until smooth.
Once the water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup of pasta water.
Strain the pasta and toss in the creamy truffle sauce. Add pasta water as needed, 1/4 cup at a time.
Plate and top with shaved black truffle and more Parmigiano.