Caputo’s Black Truffle Pasta

¼ lb. unsalted butter
2 oz. black Italian truffle
1 clove garlic chopped
fresh ground black pepper to taste
grated parmesan cheese
1 lb. pasta

Fill large pot with enough water to boil pasta and do so. Meanwhile, melt butter over low heat in skillet, shave truffle and add half to melted butter, add garlic. Allow truffle and garlic to steep in hot, but not boiling butter while the pasta cooks. When pasta is cooked, drain well and toss in the skillet with the truffle butter. Remove to a platter and sprinkle remaining shaved truffles over pasta and top with grated cheese and ground pepper.

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