Truffle Pasta

1. 1

   Add 1 tablespoon salt to a large pot of water and bring to a boil.

2. 2

   Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

3. 3

   Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

4. 4

   Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

No additional tips available.