For 4 people
For 4 people
Start by peeling and finely chopping a shallot. Brown it in a pan with butter for 3 minutes.
Add cream and bring to a boil. Add salt and simmer. Meanwhile, brush a truffle and grate a third of it on a coarse grater.
Add the remaining truffle to the cream and simmer over low heat.
Cook the pasta in boiling salted water until al dente, then drain immediately. Add it to the pan with the cream, mix well, and season with pepper.
Serve the pasta immediately, sprinkling the remaining truffle on top.
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