1/2 lb (225 g) tagliatelle (or fresh pasta of your choice)

1 tablespoon (15 ml) truffle paste (see note)

1/4 cup (60 ml) unsalted butter

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

3 tablespoons (45 ml) mascarpone cheese

Thin slices of fresh black truffle (optional)

Salt and pepper

In a large pot of salted boiling water, cook the pasta until slightly tender. Keep about 125 ml (½ cup) of cooking water aside. Drain the pasta and oil lightly. Set aside.

Meanwhile, in a large skillet, heat the truffle paste in the butter for about 1 minute. Add 60 ml (¼ cup) of the reserved cooking water, the Parmesan, and mascarpone cheese. Stir to combine. Cook gently until the cheese has melted.

Add the pasta and coat thoroughly with the sauce. Add cooking water, as needed. Generously season with salt and pepper. Divide among four plates. Garnish with slices of fresh truffles.

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