1. Cook the pasta in salted water until al dente.
2. Meanwhile, gently melt the butter in a pan. Add the cooked pasta and 1 ladleful of the pasta water to the pan. Continue to toss the pasta in the pan for 1 minute.
3. Serve the pasta onto warm plates. Grate the truffle over the pasta, preferably using a truffle grater and enjoy!
The remaining truffle will keep for a week, stored in an airtight container in the fridge. It’s wonderful on scrambled eggs or risotto.
