Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons shallots, minced
• 8 ounces fresh fettuccine
• 1/2 to 1 cup heavy cream
• 2 tablespoons truffle butter or truffle paste
• Truffle shavings, or fresh Truffle

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Instructions

1. 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.