Butter Cheese And White Truffle Sauce
|Butter||1⁄4 Pound (At Room Temperature)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||1|
|White truffle||1 , sliced paper thin|
1. In a mixing bowl, cream the butter with a whisk until it is smooth and fluffy. Beat in 1/2 cup of cheese and then the cream, adding the cream about 1 tablespoon at a time and beating well after each addition.
2. Cook the pasta, drain it, and place it in a heated bowl. Add the butter cheese sauce, salt to taste, and liberal grindings of black pepper. With 2 forks, toss the pasta until every strand is coated. Taste for seasoning; you may want more salt. Gently stir in the truffle slices or sprinkle them over the top and serve at once