Ingredients: 4 quarts water 1/2 teaspoon salt 1/2 pound of Spinosi Egg Fettucine 1/4 pound Parmigiano-Reggiano cheese, grated 1/2 teaspoon freshly ground black pepper 4-6 table spoons of the white truffle sauce or the porcini and truffle cream 6 table spoons of olive oil 6 table spoons of milk or cream Optional: black or white truffle, shaved. In a large pasta serving bowl, mix in the oil, milk and the truffle sauce or porcini & truffle cream. In a large pot, bring the water and 1/4 teaspoon of the salt to a boil. Add the pasta and cook until al dente, about 2 to 4 minutes. Follow cooking time on the pasta package precisely. Drain and place in the pasta bowl and mix well. Add the grated cheese and black pepper as desired. Serve immediately.