30 g (1.1/4 oz) white truffles per person
600 g (1 lb 6 oz) fresh tagliatelle (or tagliarini) or 450 g (1 lb) dried egg tagliatelle (or tagliarini)
Maldon salt and freshly ground black pepper
200 g (7 oz) unsalted butter, softened
3 tablespoons freshly grated Parmesan
For four
Clean the truffles with a soft brush to remove all sand and grit. If there is any clay clinging, use a damp cloth or small pointed knife to scrape it off. Never wash truffles.
Cook the pasta in a generous amount of boiling salted water, then drain thoroughly, saving a little of the water. Stir in three-quarters of the softened butter and a few tablespoons of the pasta water. Season with salt and pepper, add the Parmesan, and toss together.
Grate the first few shavings from each truffle into the pasta, and toss. Serve on warm plates, and place a little knob of the remaining softened butter on top. Generously shave the truffles all over each portion. Serve with extra Parmesan.