Recipe courtesy of Michele Urvater
Total:
20 min
Active:
5 min
Yield:
2 servings

Ingredients

Directions

Bring salted water to a boil. Meanwhile cook shallots in butter over very low heat or until tender. Add heavy cream and reduce somewhat or until thickened. Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste into pasta and remove from heat. Season with salt. Serve with truffle shavings or fresh truffle.

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