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1- Cook the pasta "al dente".
2- Melt the butter in a small skillet. Add the grated parmesan, then the white wine or marsala. Cook over with very low heat.
3- When the sauce is homogeneous, grate a bit of nutmeg. Add salt and pepper.
4- Mix the sauce with the cooked pasta "al dente". Serve on a plate. Shave the white truffle on each plate of pasta.
Secret note: the white truffle cannot be cooked !
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