8 ounces fresh Angel Hair Pasta
3 tablespoons Truffle Oil, plus additional for drizzling
1/2 cup grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes, being careful not to overcook. Drain the pasta in a colander, saving 1/4 cup of the cooking water. Put the pasta in a warmed ceramic bowl.
2. Add the truffle oil, a little cooking water, salt to taste, and a generous amount of freshly ground white pepper. Toss gently, adding a little more cooking water if necessary.
3. Divide the pasta evenly into soup plates. Sprinkle each with 2 tablespoons cheese. Do not mix. Drizzle a little additional truffle oil , if desired.