Boil the Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook according to package instructions until al dente (firm to the bite).

Reserve about 1 cup of pasta water before draining the pasta.

Prepare the Truffle Sauce

While the pasta cooks, melt butter in a large skillet over low heat.

Add the extra virgin olive oil to the skillet to prevent the butter from burning.

If you like a bit more flavor, you can lightly sauté a garlic clove in the butter, then remove it. This adds a subtle aroma without overpowering the truffle.

Incorporate the Truffles

Grate a portion of the truffles into the butter and oil mixture. Stir gently, allowing the heat to release the deep, earthy flavors of the truffles.

Add a few tablespoons of the reserved pasta water to the sauce to loosen it up. This helps create a silky, glossy sauce that clings to the pasta.

Mix the Pasta

Once the pasta is cooked, drain it and immediately toss it into the skillet with the truffle sauce.

Add grated Parmesan or Pecorino cheese to the pasta, and toss everything together. The cheese will melt, combining with the truffle and butter to create a creamy, rich sauce.

Season with freshly ground black pepper and a little more salt if needed.

Finishing Touches

Transfer the pasta to serving bowls.

Use a fine grater or truffle shaver to shave the remaining fresh truffles over the pasta.

Serve immediately with more grated Parmesan on the side if desired.