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454 grams dried taglioni
¼ cup cold butter, cubed
¾ cup parmesan cheese, plus more for garnish
30 grams shaved black truffleMethod
Bring a large pot of salted water to a boil. Cook pasta al dente using package directions. Strain pasta reserving 1 cup of pasta water. Heat butter over medium-high in a large frying pan until melted. Toss pasta in butter and stir to coat. Reduce heat to medium. Toss in parmesan cheese and stir. Stir in pasta water 1/4 cup at a time until a loose creamy sauce forms. Continue to cook until cheese is melted and pasta is heated through, about 3 minutes. Garnish with shaved black truffles, black pepper, and more parmesan cheese. Serves 8.