In a large skillet, heat cream over medium heat until it comes to a simmer. Add the truffle butter, 1 t salt, and 1/2 t pepper. Lower heat to low and stir until butter melts.
Add cooked pasta to cream mixture and add reserved water as needed.
Serve with sprinkle of chive and Reggiano. Season with salt and pepper.
Serving
Suggestions
serves 4 (unknown size)
Originally Submitted
1/9/2011
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