Fettucine with Truffle Sauce

Ingredients:

4 quarts water

1/2 teaspoon salt

1/2 pound of Spinosi Egg Fettucine

1/4 pound Parmigiano-Reggiano cheese, grated

1/2 teaspoon freshly ground black pepper

4-6 table spoons of the white truffle sauce or the porcini and truffle cream

6 table spoons of olive oil

6 table spoons of milk or cream

Optional: black or white truffle, shaved.

In a large pasta serving bowl, mix in the oil, milk and the truffle sauce or porcini truffle cream. In a large pot, bring the water and 1/4 teaspoon of the salt to a boil. Add the pasta and cook until al dente, about 2 to 4 minutes. Follow cooking time on the pasta package precisely.Drain and place in the pasta bowl and mix well. Add the grated cheese and black pepper as desired.Serve immediately.