100g Parmesan cheese
60g fresh black truffle
Grate cheese. Cook pasta in a large pot of salted boiling water until al dente, according to package instructions.
Melt butter in a large sauté pan.
Reserve some of the pasta water before straining.
Add cooked pasta to sauté pan and toss to coat with butter.
Add grated cheese and some pasta water to loosen mixture to desired consistency and mix to combine. Season to taste with salt and pepper.
Thinly shave black truffle over each bowl at the table – If in doubt add more truffle!