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Step 1:
Remove the fresh truffle from the fridge at least an hour before serving. Carefully give it a quick rinse under cold running water, with a small brush remove any excess dirt and dry with a paper towel and set aside. Once the truffle has reached room temperature it will release a far greater aroma.
Step 2:
Fill a large saucepan with water and place on a high heat to come to the boil. Separately, in a small saucepan, bring the stock to a rapid boil, remove from the heat, add the butter and whisk briskly until it has emulsified into the water. Return to the heat, add the parmesan and whisk until melted. The sauce should be a silky emulsion. Taste, season accordingly and set aside.
Step 3:
Once the saucepan of water has come to the boil add a generous pinch of salt, followed by the pasta, bring back to the boil, stirring occasionally to prevent the pasta from sticking together. Cook the pasta according to instructions or until al dente. When the pasta is cooked, strain and shake off any excess water.
Step 4:
Place a large frying pan over moderate heat, and pour in the sauce. Bring to a rolling boil, add the cooked pasta and stir rapidly until the pasta is completely coated. Check the seasoning then divide into 4 pre-heated bowls, spooning any remaining sauce over the top.
Step 5:
SERVING: Using the truffle slicer on the thinnest setting shave the fresh truffle over the top. A standard restaurant portion is around 7-8 shavings, which is around 3-4grams per person. For this dish, we recommend at least 10-12 shavings which is around 6-8grams per person. Though it is better to shave the truffles once at the beginning and again halfway through the dish.