This dish is indulgence in a bowl.
Truffle is a rarified ingredient, and when used it should be the star of the show.
Use best-quality butter (such as Plugra or Kerrygold), the freshest pasta and parsley, and top-grade Parmesan cheese.
Truffle paste is generally made with white truffle held together with a bit of oil. It comes in jars or tubes and can be found at specialty gourmet shops. It is important not to cook the truffle paste, or the flavor diminishes. Be sure to let the butter come down to a warm (not hot) temperature after melting it before adding the truffle paste to avoid this issue.
8 ounces fresh fettuccine
¼ cup butter
A pinch of salt and several grinds of fresh cracked pepper
1 tablespoon truffle paste
⅓ cup grated Parmesan cheese
Scant handful fresh parsley, chopped
Bring a large pot of salted water to boil for the pasta.
In a skillet, melt the butter with the salt and pepper, and remove it from the heat to allow the temperature to come down to warm, not hot. Add the truffle paste and stir.
Cook the pasta to a firm al dente, then drain, reserving some of the cooking water. Add the pasta to the truffle mixture, and stir to coat it. Add the Parmesan cheese and a bit of cooking water to enable it to mix and coat the pasta.
Top the pasta with the parsley and serve it immediately.