Creamy Pasta with Black Truffles
- ½ pound linguini or tagliatelle pasta
- 1 tablespoon unsalted butter
- 3 ounces triple-cream soft ripened cheese, like St. Andre or Pierre Robert, rind removed and sliced
- Black Winter Truffle
- Bring 3 inches of generously salted water to boil in a large, straight-sided sauté pan over high heat. Cook pasta until al dente. Reserve 1 cup of pasta water before draining. Add drained pasta back to the pan over medium-low heat. Add butter and cheese. Using tongs toss to coat while adding enough pasta water to create a creamy sauce. Transfer pasta to serving plates. Generously grate truffle over pasta using a micro-plane or rasp-style grater. Serve immediately.